How to Make It
Whisk together water, yeast, sugar, and ¼ cup of the flour in bowl of an electric stand mixer until dissolved; cover and let stand at room temperature until bubbly, about 20 minutes. Stir in 2 tablespoons of the oil. Add salt, baking powder, and remaining 1¾ cups flour to bowl. Using dough hook attachment, beat on medium speed until dough is smooth and a loose ball forms, 4 to 5 minutes. Cover bowl with plastic wrap and let stand in a warm, draft-free place for 30 minutes. (Dough will not increase in size.)
Invert a large rimmed baking sheet and place in oven. Preheat oven to 425°F. (Do not remove baking sheet while oven preheats.)
While dough rests, heat marinara, oregano, and crushed red pepper in a small saucepan over medium-high. Bring to a boil, then reduce heat to low and simmer, partially covered, stirring occasionally, until thickened, about 10 minutes.
Coat a second large rimmed baking sheet with remaining 1½ tablespoons oil. Transfer dough to oiled baking sheet; gently press into a 13- to 14-inch circle. Top dough with Parmesan. Spread marinara mixture evenly over Parmesan. Top with mozzarella, then tomatoes. Place on top of inverted baking sheet in oven. Bake until crust and cheese are browned, 20 to 25 minutes. Top with basil leaves.
Note: A 14-inch round pizza pan may be used instead of a baking sheet. Omit inverted baking sheet, and place pan directly on oven rack.