In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until it gets foamy.

Stir in the flour, salt, and olive oil. Knead for about 5 minutes until smooth.

Cover and let it rise for 30–45 minutes, or until doubled in size.

(Or skip this and use store-bought dough—we’re not judging.)

Preheat oven to 425°F (220°C).

Roll out the dough into a rectangle on a lightly floured surface—about ¼ inch thick.

Place on a parchment-lined baking sheet or pizza pan.

Brush with melted butter and sprinkle garlic powder + Italian seasoning all over.

Add mozzarella evenly across the top. Sprinkle Parmesan if you’re feeling fancy.

Bake for 12–15 minutes or until the cheese is bubbly and the edges are golden.

Let it cool for 2–3 minutes, then slice into strips with a pizza cutter.

Serve with warm marinara. Watch that cheese stretch. Try not to eat the whole tray. (No promises.)