In a large measuring cup, add water, active dry yeast, and sugar. Stir and allow it to sit for 10 minutes at room temperature until it gets foamy.

In a large bowl, add flour, salt, olive oil, and foamy yeast mixture.

Knead the dough using your hands or a stand mixer with a dough hook for 5-10 minutes or until the dough is smooth and no longer sticky.

Place the dough ball in a greased bowl. Cover with plastic wrap and let it rest/rise for 1 hour or until it’s doubled in size.

In a large saucepan, heat oil at medium-high heat. Sauté bell peppers, onions, and garlic for 3-4 minutes.

Add tomatoes, brown sugar, salt, smoked paprika, dried oregano, black pepper, and bay leaf. Stir to combine. Bring to a boil, uncovered, then reduce heat. Simmer for about 25-30 minutes.

Remove the sauce from the heat and remove the bay leaf. Using an immersion blender, blend the sauce until completely liquid. Taste and adjust seasonings. Transfer to a bowl. Set aside.

Preheat the oven to 400ºF. Lightly grease four 9-inch pie plates with olive oil. Set aside.

Lightly dust a clean work surface with flour and transfer your dough from the bowl. Evenly divide the dough into 4 parts.

Press the dough down onto each pie plate until it reaches the edges of the plate.