In a large mixing bowl, combine yeast, sugar, and warm water. Let it sit for 5 minutes until frothy. Add flour, salt, and olive oil to the yeast mixture and knead until a smooth dough forms. Cover and let it rise in a warm place for about 45 minutes or until doubled in size.

In a saucepan, melt butter over medium heat. Add minced garlic and sauté for a minute. Stir in flour and cook until golden. Gradually whisk in milk, bringing the mixture to a boil. Stir constantly until thickened. Add oregano, basil, salt, and pepper. Remove from heat and set aside.

Preheat your oven to 475°F and place a pizza stone inside to heat up.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer it to a piece of parchment paper.

Spread the garlic herb sauce evenly over the dough. Sprinkle mozzarella and parmesan cheese on top. Add fresh basil leaves and a sprinkle of red pepper flakes if desired.

Carefully transfer the pizza along with the parchment paper onto the preheated pizza stone. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven and allow it to cool for a couple of minutes. Slice and serve hot, garnished with additional fresh basil if desired.

Wrap leftover pizza slices in aluminum foil or store them in an airtight container. Refrigerate for up to 3 days. Reheat in an oven at 350°F until warm.