In a measuring cup, combine yeast, sugar, and warm water. Let sit for 5 minutes to activate. Add 1 tablespoon flour, stir, and set aside for 20 minutes.
Sift the remaining flour into a large bowl and add 3 tablespoons olive oil and salt. Gradually add the water with dissolved yeast, mixing well to form a soft dough.
Turn the dough out onto a lightly floured work surface. Knead for 5 minutes, until smooth and elastic. Transfer the dough back to the bowl, cover with a towel, and let sit to rise for about 1hour, until doubled in size.
Preheat the oven to 410°F.
Line a baking sheet with parchment paper. When the dough has risen, roll it into a 10-inch diameter circle, around ¼-inch thick, and transfer to the baking sheet. Put the pizza crust in the oven to pre-bake for roughly 5 minutes.
Remove from the oven and spread the tomato sauce over the pizza crust. Dot with the mozzarella and top with Gouda cheese. Drizzle with the remaining tablespoon of olive oil.
Bake the pizza for 10-12 minutes, until the cheeses have melted. Remove from the oven, scatter with the oregano leaves, and serve.