1. Prepare the Dough

1. Activate the Yeast: In a small bowl, combine 3 fl oz warm water, 1 tsp yeast, and 1 tsp sugar. Let it sit for 5-10 minutes until bubbles form and it becomes foamy.
2. Mix the Dough: In a large mixing bowl, combine 1 cup flour and ¼ tsp salt. Create a well in the center, pour in the yeast mixture and olive oil, and mix until a dough forms.
3. Knead the Dough: Knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Let It Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm place for 1-2 hours until it doubles in size.

2. Make the Tomato Pizza Sauce

1. Cook the Sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant.
2. Simmer the Tomatoes: Stir in 14 oz tomatoes, 1 tbsp oregano, 4-5 basil leaves, 1 tbsp tomato paste, 1 tsp sugar, ¼ tsp salt, and black pepper. Let it simmer for 15-20 minutes, stirring occasionally, until thickened.
3. Blend (Optional): For a smoother sauce, blend with an immersion blender.

3. Roll Out the Dough

1. Preheat the Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
2. Shape the Dough: Punch down the risen dough to release air bubbles. Transfer to a floured surface and roll it out into a circle or your preferred shape, about ¼ inch thick.

4. Assemble the Pizza

1. Spread the Sauce: Place the rolled-out dough on a baking sheet or preheated pizza stone. Spread a thin, even layer of sauce over the surface, leaving a small border for the crust.
2. Add the Toppings: Sprinkle the shredded mozzarella cheese evenly over the sauce. Add pepperoni slices, sliced onions, and sweet corn as desired.

5. Bake the Pizza

1. Bake: Place the pizza in the preheated oven and bake for 10-12 minutes. The crust should be golden brown, and the cheese should be bubbly and slightly browned.
2. Slice and Serve: Remove from the oven, let it cool for a few minutes, then slice and serve hot. Enjoy!