In the bowl of a standing mixer fitted with a dough hook attachment, stir together yeast, sugar, and 1 ½ cups warm water.

Let the yeast bloom for 5 minutes or until foamy.

Add in 3 ½ cups flour, 2 tablespoons olive oil, oregano, and basil.

Turn the mixer on low, and process the dough until it comes away from the sides and the yeast is fragrant, approximately 5 minutes.

Lightly flour a work surface with the remaining flour and work the mixture into a smooth ball. (Note: You may not need the full ½ cup remaining flour.)

Grease a large bowl with remaining olive oil, and roll the dough around until moistened. Cover the bowl with plastic wrap, and top with a clean kitchen towel.

Let rest for 1 hour.

Divide the dough into 2 pieces and roll them out to 12 inches and approximately ¼-inch thick on parchment paper. Cover with plastic wrap, and let sit for 10 minutes.

Place a pizza stone or baking sheet in the oven.

Preheat to 400 degrees.

Place all of the ingredients into a food processor or high-speed blender. Process until smooth. (Note: You may need to process the sauce in two batches.)

Margherita Pizza Toppings:

6 oz. fresh mozzarella, roughly chopped or torn

¼ cup thinly sliced basil

1 tablespoon roughly chopped oregano leaves

Divide the sauce between the pizzas, leaving a 1-inch border.

Top with mozzarella.

Place the pizza on the parchment onto a preheated oven stone or cookie sheet.

Bake for 15-20 minutes, or until the crust is browned and the cheese is melted and browned.

Top with fresh basil, and serve.