Prep time: 20 minutes
Cook time: 8 minutes
Total Time: 28 minutes (plus resting time)
1. For crust: Generously grease a large bowl with olive oil and set aside. Combine flour, water, sugar, yeast and salt in the bowl of a stand mixer. Mix on medium speed until a smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 2 hours, or refrigerate overnight. (If refrigerating dough, allow it to rest at room temperature for 2 hours before rolling out.)
2. Place pizza stone in the oven and preheat to 500°F. In a small bowl, combine tomato puree, garlic, oregano, salt and crushed red pepper flakes. On a lightly floured surface, press dough into a 14-inch round circle. Spread tomato mixture over dough, leaving a 1/2-inch border. Top with mozzarella. Quickly slide pizza onto preheated pizza stone.
3. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes. Slice and serve with dried oregano and crushed red pepper flakes.