Combine 1 cup of the flour (125g) with the yeast, sugar, salt and garlic powder/basil if using in a large bowl.
Add olive oil and warm water and use a wooden spoon to combine thoroughly.
Add in another 1 cup of flour, and stir. If dough is still too sticky and unmanageable, keep adding flour gradually while stirring until a maximum of another 1/3- 1/2 cup is added. The dough will begin to pull away from the sides of the bowl.
Coat another large bowl with some olive oil and transfer dough to this greased bowl. Cover tightly with plastic wrap and allow to rise in a warm place for 30 minutes or until puffy and expanded to double in size.
If baking crust right after rising, preheat the oven to 220 C (425) while dough is rising.
Once dough has risen, coat your hands and a work surface lightly with flour and remove dough from the bowl and knead gently just a few times until dough is deflated and smooth.
Using hands or a rolling pin (I find it easier to do this directly in the pizza pan) either roll or stretch dough into a 12 inch circular shape.
Brush the dough circle all over with olive oil (about 1 tbsp). Prick the dough all over with a fork to prevent bubbling in the oven.
Add desired sauce and toppings and bake in the very hot oven for 13-15 minutes or until toppings are golden brown.