Put 1 ¼ cups of water, 2 tablespoons of sugar, 1 tablespoon of active dry yeast and 2 tablespoons of vegetable oil into the Bosch mixer.
Turn on the lowest setting #1, let it mix a little bit. Then, turn off and wait for 5 minutes.
In the meanwhile, put 3 cups of bread flour and 1 teaspoon of salt into a bowl. Mix it well.
After that, turn on the mixer at the lowest setting #1. Then, slowly add the flour mixture from step 3. Next, change the lowest setting #1 to medium/high #3. Let it run for 10 -15 minutes.
After the dough is mixed well, transfer the dough into a bowl and cover it with a damp towel. Let the dough rise for about 45 minutes to an hour at room temperature. (My trick to speed up dough rising time, normally I preheat the oven at 200 F. Then, turn off the oven and put the dough in and cover with a wet cloth for 30 minutes.)
Dust some flour on the surface, flatten, stretch or roll the dough into a circle shape, so it fits on the circle stone. You can shape into different shapes depending on your tray size and shape.
Pour ½-1 cup red Ragù pasta sauce on the dough and spread it evenly.
Sprinkle 1.5-2 cups mozzarella cheese on top of the sauce and dough.
If you use a pizza stone, preheat the oven at 420 F with the pizza stone. When the oven temperature reaches 420F, slide the pizza on the stone and bake it at 12-15 minutes until the cheese melts.