In a large mixing bowl, combine 1 cup (125g) of the flour with the yeast, sugar, and salt. Incorporate garlic powder and dried basil at this stage if using.

Pour in the olive oil and warm water, stirring thoroughly with a wooden spoon.

Gradually incorporate the remaining flour, starting with 1 cup (125g) and adding up to an additional ⅓ cup as needed, mixing until the dough begins to pull away from the sides and forms a soft, slightly tacky, but manageable ball.

Generously drizzle a clean, large bowl with olive oil and brush it along the sides. Shape the dough into a smooth ball using floured hands, place it in the oiled bowl, and turn it to coat fully in oil. Cover tightly with plastic wrap and allow it to rise in a warm spot for approximately 30 minutes or until doubled in volume.

While the dough is rising, preheat your oven to 425°F (215°C).

After rising, gently deflate the dough and transfer it to a floured surface. Knead briefly, about 3–5 times, until smooth.

Roll or stretch the dough into a 12-inch circle and transfer it to a pizza pan lined with parchment paper. Fold or pinch the edges to shape a crust.

Brush about 1 tablespoon of olive oil across the entire dough surface, including the crust. Poke holes across the center of the dough with a fork to prevent air bubbles during baking.

Add desired toppings and bake in the preheated oven for 13–15 minutes, or until the crust is golden and toppings are cooked to your liking. Slice and serve.