In a large bowl, stir yeast, sugar, and lukewarm water until foamy (about 5 minutes). Add flour and salt, mix until sticky and elastic. Add olive oil and stir again until combined.

Let the dough rest for 20–30 minutes. This helps the gluten develop without kneading.

Over the next hour, do 2–3 gentle stretch-and-folds to strengthen the dough. It should feel wet but lively.

Cover the bowl and let it rise at room temperature until doubled and bubbly, 1–2 hours depending on temperature.

Oil a 13x18-inch sheet pan generously. Scrape the dough onto the pan and coat your fingers with oil. Gently press the dough toward the corners—don’t force it. If it resists, rest it for 10 minutes and continue.

Let the dough rest in the pan for 45–60 minutes until visibly puffy.

Crush the drained tomatoes by hand or with a fork. Add olive oil and salt. No need to cook—keep it bright and fresh.

Set the oven to 450°F (232°C). Place an empty baking sheet or pizza stone on the rack while it heats to help crisp the bottom.

Spread about ½ cup of tomato sauce lightly over the dough. Arrange a few seasonal vegetables evenly. Drizzle a little olive oil on top.

Place the pan on top of the preheated sheet. Bake for 22–30 minutes, until the crust is golden and the bottom looks well colored.

Add torn mozzarella, then bake for another 2–4 minutes at 500°F just until melted. Remove and top with basil or arugula and another drizzle of olive oil.

Cool for 3–5 minutes, then cut into rectangles. Serve warm.