Step 1

Place oven rack in lower third of oven. Preheat oven to 525°F, or as high as the oven will go.

Step 2

Heat 2 tablespoons of the oil in a medium saucepan over medium. Add garlic, and cook, stirring occasionally, until lightly goldenly browned, about 1 minute. Stir in tomatoes, tomato paste, granulated sugar, oregano, kosher salt, black pepper, crushed red pepper, and, if desired, anchovies, using a wooden spoon to break up tomatoes. Reduce heat to medium-low, cover, and cook, stirring often, until sauce thickens, 40 to 45 minutes.

Step 3

Meanwhile, coat an 18- x 13-inch rimmed baking sheet with remaining 1/2 cup oil. Gently stretch dough to cover bottom of pan. Cover dough with plastic wrap, and let stand in a warm place (about 75°F), free from drafts, until dough has puffed to almost doubled in size, 40 to 50 minutes.

Step 4

Using your fingertips, make small indentations about 1 inch apart in dough. Sprinkle mozzarella and Parmesan evenly over top of dough, leaving about a 1/4-inch border around edges. Dollop tomato sauce over cheese.

Step 5

Bake in preheated oven until dough is golden brown and crisp on bottom and sides, 10 to 15 minutes. Sprinkle top with basil leaves.