In a large mixing bowl, whisk together 1 cup (125g) of flour, instant yeast, sugar, and salt. If using, incorporate garlic powder and dried basil at this stage.

Pour in olive oil and warm water, then stir thoroughly with a wooden spoon until well combined.

Slowly incorporate another 1 cup (125g) of flour. Continue adding flour as necessary (up to an additional ⅓ cup may be needed), mixing until the dough forms a cohesive, stretchy ball that starts pulling away from the bowl sides. The dough should be slightly tacky but workable by hand.

Generously coat a separate large, clean bowl with olive oil, using a pastry brush to coat the sides thoroughly.

Lightly flour your hands and shape the pizza dough into a round ball. Place in the oil-coated bowl and roll the dough around to coat all surfaces with oil. Cover tightly with plastic wrap and set in a warm location.

Let the dough rise for 30 minutes or until it doubles in size. If planning to bake immediately, preheat oven to 425°F (215°C) during this time.

After rising, gently punch down the dough and move to a lightly floured work surface. Knead briefly until smooth (approximately 3-5 kneads).

Using your hands or a rolling pin, stretch and shape the dough into a 12-inch circle.

Move the shaped dough to a parchment-lined pizza pan and create a crust by pinching or folding the edges.

Drizzle about 1 tablespoon of olive oil over the pizza surface and brush evenly across the entire dough, including the crust edges.

Using a fork, pierce holes throughout the center portion of the dough to prevent bubbling during baking.

Add your preferred toppings and bake in the preheated 425°F (215°C) oven for 13-15 minutes, or until toppings achieve a golden-brown color. Cut into slices and serve immediately.