In a bowl, combine warm water (110°F), yeast, and 1 teaspoon sugar. Whisk gently and let sit until foamy, about 5-10 minutes.

Add bread flour, salt, and 3 tablespoons olive oil to the activated yeast mixture. Combine until a dough forms.

Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Place dough in an oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, approximately 45-60 minutes.

While the dough rises, prepare the sauce by combining tomato sauce, tomato paste, garlic salt, oregano, dried basil, and 1 teaspoon sugar in a food processor. Pulse about 10 times until smooth but still slightly textured.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating.

Once the dough has doubled, divide it in half. On a floured surface, roll or stretch each portion into a 12-15 inch round crust.

Spread about 1/2 cup of sauce on each pizza crust, leaving a small border around the edge.

Distribute the cubed bocconcini, torn fresh basil, and grated mozzarella evenly between both pizzas.

Drizzle each pizza with 2 tablespoons of olive oil and sprinkle with freshly ground black pepper.

Carefully transfer the pizza to the preheated stone or a baking sheet and bake for 10-12 minutes, until the cheese is bubbly and the crust develops char spots.

Allow the pizza to rest for 1-2 minutes before slicing and serving immediately.