Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm water and 2 tbsp olive oil and stir until no dry flour remains. Cover and rest 10 minutes.
With a wet hand, stretch and fold the dough over itself 4 times, turning the bowl. Rest 15 minutes and repeat once more.
Cover and let rise in a warm spot for 45 to 60 minutes, until about doubled.
Spread 2 tbsp olive oil in a 9x13-inch metal pan. Add the dough, turn to coat, and press it toward the corners. Cover and let rise 30 to 45 minutes until puffy. Preheat the oven to 425°F (220°C).
Dimple the dough deeply with oiled fingertips, drizzle with the remaining 1 tbsp olive oil, and bake 12 minutes until set and lightly golden.
Spread the sauce thinly over the top, then add the mozzarella, Parmesan, oregano, garlic powder and any optional toppings. Bake 10 to 12 minutes more, until the cheese is spotted golden and the bottom is crisp.
Cool in the pan 10 minutes, then cut into 12 squares and serve warm.
