Mix together the crushed tomatoes, olive oil, sugar, and dried oregano.
To use: liberally dust a pizza peel with cornmeal. Take cold dough out of the fridge and dust it in flour. Stretch it to fit your peel and stone/steel.
Top the dough with just enough sauce to lightly coat the surface. Dust with parmesan, then cover with 200g of mozzarella.
Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned a bit, about 6-7 minutes.