In a large bowl, combine instant yeast, granulated sugar, salt, and warm water (around 110°F). Gradually mix in all-purpose flour to form a sticky dough.

Knead in olive oil until the dough is smooth and elastic. Cover with a kitchen towel and let it rise in a warm area for about 1 hour, or until it doubles in size.

Preheat your oven to 375°F (190°C). Wrap the garlic cloves in aluminum foil with olive oil. Roast for about 35 minutes until soft and golden.

Once the dough has risen, gently deflate it and stretch and fold the dough within the bowl four times. Cover and let it rest for 10 minutes.

Line a 9x13-inch baking pan with parchment paper and drizzle olive oil. Place the dough in the pan and press it to fit. Cover and let it rise for another 45-60 minutes.

In a blender, combine the roasted garlic, canned tomatoes, olive oil, basil, oregano, salt, and sugar. Blend until smooth and adjust seasoning to taste.

Drizzle more olive oil over the top of the risen dough. Dimple the surface gently with greased hands.

Spread the homemade sauce over the dimpled dough. Sprinkle with Parmesan cheese and add mozzarella pieces on top.

Preheat your oven to 425°F (220°C). Bake for 24-30 minutes until cheese is bubbly and edges are crisped.

Cool slightly on a wire rack. Top with fresh basil leaves and sprinkle red pepper flakes before serving.