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

Pour in the warm water and olive oil, then stir vigorously with a wooden spoon until well blended.

Continue adding the remaining flour gradually—starting with another cup (125 g)—until the dough begins forming a smooth, elastic ball that pulls away from the bowl's sides. If needed, incorporate up to an additional ⅓ cup of flour to achieve the proper consistency. The dough should remain slightly tacky but workable by hand.

In a separate clean bowl, generously coat the interior with olive oil using a pastry brush.

Lightly flour your hands and shape the dough into a ball, then place it in the oiled bowl. Roll the dough around to ensure it's evenly coated with the oil. Cover tightly with plastic wrap and set in a warm location to rise for 30 minutes or until it doubles in size.

As the dough rises, preheat your oven to 425°F (215°C).

Once risen, gently press the air out of the dough using your hands, then transfer it to a lightly floured surface. Knead briefly—about 3 to 5 turns—until the surface is smooth.

Shape the dough into a 12-inch circle using your hands or a rolling pin.

Lay the dough on a parchment-lined pizza pan, forming the crust by either pinching or folding over the edges.

Brush the entire surface, including the crust, with about a tablespoon of olive oil. Use a fork to dock holes across the center to prevent bubbling.

Top with your preferred ingredients and bake for 13 to 15 minutes or until the crust and toppings are golden. Slice and enjoy.