1/2 hour before cooking, preheat oven to 475 degrees and place rack in bottom third of oven.
Mix 1 1/2 cups flour, sugar, and salt in lightly greased bowl of food processor or the bowl of stand mixer. If using a stand mixer, use the paddle attachment until ready to knead.
Slowly add remaining flour and knead in work bowl with dough hook or by hand.
Knead dough until smooth, adding more flour by tablespoon if dough is very sticky, about 1 minute. Do not add too much flour. The dough should be soft and not shiny or too sticky.
Turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. After dough has risen, punch down. Divide dough into 3 even balls of dough.
Roll out dough into 10-12 inch circles or rectangles. Start in center of dough, working outward toward edges. See notes on recipe for make ahead and storing instructions.
Pour sauce ingredients into medium saucepan: crushed tomatoes or tomato sauce, olive oil, herbs, garlic, pinch of sugar, salt and pepper. Bring to a simmer, stirring occasionally, for about 20 minutes or until sauce is reduced to about 2 1/2 cups. You may also add tomato paste to thicken if you dont have time to simmer!
Grease pan with cooking spray or sprinkle with cornmeal or use a sheet of parchment
After the dough has risen, split into 3 dough balls and roll each one out to a 10-12 inch circle and place on a prepared cookie sheet or pizza pan.
Sprinkle with grated Parmesan if desired.
Place into oven and bake for about 10-12 minutes, or until cheese is melted and bottom of crust is golden brown. Remove from oven and top with fresh basil leaves, drizzle with additional olive oil, sprinkle with dried basil or oregano and lightly sprinkle with sea salt.