Make the dough: combine the flour, salt, and yeast along with 186 g (ml) of water. Combine by mixing, then using a dough hook and stand mixer (or by hand) kneed the dough for 8 minutes on low speed. The dough should be fairly smooth and easy to handle.
Add 1 Tbsp of olive oil to the bowl and form the dough into a round ball. Cover and allow to rise in a warm place until doubled in size (2-4 hours). Then refrigerate until ready to use, up to 72 hours.
Make the sauce: add 2 Tbsp of olive oil to a medium sauce pan and heat on medium heat. Add garlic, oregano, and red pepper flakes.
Once the garlic is fragrant, about 30 seconds, add the tomatoes along with the garlic powder, onion powder, and sugar. Bring to a simmer and turn to low.
Allow the sauce to simmer until greatly reduced. It’s ready when it can coat the back of a spoon without slipping off, about 30 minutes. Season with salt and transfer to a container and refrigerate until ready to use.
While the sauce is simmering, prepare the onions: add olive oil to a 12” pan on medium heat. Once heated, add the onions and add a pinch of salt, then cover until the onions have softened, about 5 minutes.
Reduce the heat to low and remove the lid, then cook until the onions are a light brown color, mixing occasionally. Place in a container and refrigerate until needed.