Combine the bread flour, sugar, yeast, and salt in a large bowl.

Add the water and 2 tbsp of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tbsp at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tbsp at a time.

Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining two tsp olive oil and add the dough. Cover the bowl with plastic wrap or a wet, clean cloth and put it on a warm area to let it double in size, about 1 hour.

Over low heat, simmer crushed red tomatoes, minced garlic, basil, oregano, and onion half. Keep onion intact (do not chop or spread it) so that it can be removed later. Let simmer for at least 20-30 minutes; the longer the better.

Preheat oven to 375° F.

Roll out the dough onto a pan or pans. There is enough for two 12"pizzas or one 16-18" pizza. Spread the sauce on the dough and bake in the oven for 10 minutes.

Remove pizza and add Italian sausage, bell peppers, and more basil, or any other toppings. Add cheese(s) over toppings and bake in over for 10-15 minutes or until cheese is melted and crust is a light golden brown.

Let sit for 10 minutes before serving to allow cheese and crust to settle.