In a small bowl, whisk together warm water (110°F), fast-rising yeast, and 1 teaspoon sugar for the dough. Let sit until foamy, about 5 minutes.

In a large bowl, combine bread flour and salt. Add the foamy yeast mixture and 3 tablespoons olive oil for the dough. Mix until incorporated.

Turn the dough onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover, and let rise for 45-60 minutes until doubled in size.

While the dough rises, make the pizza sauce by pulsing tomato sauce, tomato paste, garlic salt, oregano, dried basil, and 1 teaspoon sugar for the sauce in a food processor about 10 times until smooth.

Divide the risen dough in half and roll each piece into a 12-15 inch circle on a floured surface.

Spread about ½ cup of pizza sauce onto each dough circle. Top with cubed bocconcini, torn fresh basil, and grated mozzarella cheese.

Drizzle each pizza with 2 tablespoons olive oil and sprinkle with fresh ground black pepper to taste.

Bake in a preheated 500°F oven for 10-12 minutes, rotating halfway through, until the crust is golden brown and cheese is bubbly.