1. In a large bowl, mix the bread flour, instant yeast, sugar, salt, warm water, and 2 tablespoons olive oil until a shaggy dough forms.

2. Knead the dough for 8 to 10 minutes until smooth, soft, and elastic.

3. Place the dough in a lightly oiled bowl, cover, and let it rise until doubled, about 1 to 1 1/2 hours.

4. Generously oil a 9×13-inch baking pan or quarter sheet pan with the remaining 2 tablespoons olive oil.

5. Transfer the dough to the pan and gently press it outward. If it springs back, let it rest 10 minutes and continue stretching it to the corners.

6. Cover the pan and let the dough rise again until puffy, about 30 to 45 minutes.

7. Preheat the oven to 475°F.

8. In a small bowl, stir together the pizza sauce, minced garlic, and dried oregano.

9. Scatter the mozzarella evenly over the dough, reaching all the way to the edges.

10. Spoon the sauce over the cheese in stripes or dollops, then sprinkle with Parmesan and add pepperoni if using.

11. Bake for 18 to 22 minutes, or until the crust is golden, the cheese is bubbling, and the edges are crisp.

12. Let the pizza rest for 5 to 10 minutes, then finish with fresh basil, slice into squares, and serve.