Make the dough: Combine the warm water and yeast in the bowl of a stand mixer and wait 5 minutes for the yeast to get foamy. Add the flour, salt, and olive oil, and mix on medium-low with the dough hook until the dough is smooth and starts to pull away from the bowl, about 10 minutes.

Transfer the dough to a lightly greased bowl and cover with plastic wrap. Allow the dough to rise until doubled in size, about 1-2 hours depending on the temperature of your kitchen.

Drizzle 3 tablespoons of olive oil into a 12x12" grandma-style pizza pan. Transfer the dough to the pan and gently stretch the dough to the edges of the pan. If the dough springs back, lightly cover the dough for 10 minutes before stretching again. Lightly cover with plastic wrap and let the dough proof for about an hour, until puffy and bubbly.

Preheat an oven to 500 degrees F. Dot the dough with the tomato sauce and top with the shredded cheese to the edges of the pan. Dot with more tomato sauce. Bake for 18-20 minutes, until the top is lightly browned and the cheese is bubbly. Remove from the oven and top with fresh basil. Cool slightly before cutting the pizza into squares.

To make the sauce: Heat the olive oil over medium heat in a saucepan. Add the garlic and cook for 2 minutes, stirring often, until fragrant. Add the oregano and crushed red pepper and cook for 1 minute. Once fragrant, add the hand-crushed tomatoes and reduce the heat to low. Simmer for 20-25 minutes, until thickened. Season to taste with salt and pepper and cool to room temperature.