Mix warm water and yeast together in a large mixing bowl or stand mixer bowl. Allow yeast for bloom for a few minutes in the water. Add the flour and salt to the bowl and knead with your hands or a dough hook on the stand mixer for about 3 minutes.

Cover the bowl with plastic wrap or a damp towel and allow to proof for 2 hours.

Brush or spray a standard half sheet baking pan with oil and pour dough out onto the pan. With oiled hands, spread the dough as much as you can towards the corners of the pan. Cover the pan with plastic wrap or a damp towel and allow the dough to proof for another hour.

While the dough proofs, prepare the pizza sauce. Heat olive oil in a sauce pan over medium-low heat and add the smashed garlic cloves to the pan. Allow the garlic cloves to brown and toast, but be careful not to burn them. Remove the smashed garlic cloves from the pan.

Pour crushed tomatoes into the pan along with the salt, basil, and oregano. Allow sauce to simmer on low for 20 minutes stirring occasionally. Remove from heat and set aside.

When dough is almost finished proofing preheat the oven to 450F.

Uncover the dough on the sheet pan and spread it to the corners of the pan. Poke the surface of the dough with a fork. Spread sauce over the dough and top with the shredded mozzarella.

Place in the preheated oven for 20-22 minutes. Top with freshly grated parmesan cheese and fresh basil.