Combine the flour, yeast, sugar, and salt in a large bowl. Add the warm water and 2 tbsp olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 7 to 8 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover, and let rise in a warm spot until doubled, 1 to 1½ hours.

Generously oil a 13-by-18-inch half-sheet pan. Stretch the dough to fill the pan, dimple with your fingertips, cover, and let rise until puffy, 20 to 30 minutes.

Spread the sauce over the dough, leaving a border. Scatter the mozzarella evenly and arrange the pepperoni on top.

Bake on the lowest rack at 500°F for 18 to 22 minutes, rotating once, until the cheese is bubbly and the bottom crust is deep golden.

Cool in the pan for 5 minutes, then slide onto a cutting board, slice into squares, and garnish with fresh basil.