1. In a large bowl, combine the warm water, instant yeast, and sugar. Let it sit for 5 minutes until foamy.

2. Add the bread flour, kosher salt, and olive oil. Mix and knead for 8 to 10 minutes until the dough is smooth and elastic.

3. Place the dough in a lightly oiled bowl, cover, and let it rise for 1 to 1 1/2 hours until doubled.

4. In another bowl, stir together the crushed tomatoes, tomato paste, olive oil, garlic, oregano, basil, salt, pepper, sugar, and red pepper flakes.

5. Generously oil a 9×13-inch baking pan and press the dough into the pan. Let it rest 10 minutes if it resists stretching.

6. Cover and let the dough rise again for 30 to 45 minutes until puffy.

7. Preheat the oven to 475°F. Spread the sauce over the dough, then top with mozzarella and Parmesan. Drizzle lightly with olive oil.

8. Bake for 18 to 24 minutes, rotating halfway through, until the cheese is bubbly and the crust is golden brown.

9. Rest for 5 to 10 minutes, garnish with chopped parsley, then slice into squares and serve.