2Tablespoonsolive oil(plus extra for coating and greasing)
In a small bowl, combine warm water (105-110°F) and sugar. Stir until sugar is dissolved. Sprinkle yeast on top and let sit for 10 minutes, while you mix the dry ingredients.
In a stand mixer bowl, combine flour, salt, and garlic powder. Attach a dough hook and on low speed slowly mix in olive oil and yeast solution. A ball of dough should form. Allow the mixer to knead the dough for 5 minutes on "Stir" speed level. Dough should be slightly sticky.
Coat a large bowl with olive oil and toss dough ball in the oil. Cover bowl with a damp towel and place in a warm spot for about an hour, until dough has doubled in size.
Tear off a piece of foil one inch wider than your pizza pan. Lightly coat with olive oil and sprinkle with cornmeal. Place risen dough in the middle and lightly sprinkle with flour. With a floured rolling pin, roll dough to the size of your pizza pan. If dough doesn't stretch, allow to rest for 5 minutes and try again. Carefully slide your pizza pan under the foil.
With your fingertips, stretch edges of dough out and tuck under about an inch to make a border.
Coat top of pizza dough with olive oil and poke holes all across the inside of the crust border with a fork. (This prevents large bubbles from forming in your dough while baking.) Bake crust for 5 minutes at 500°F.
Once crust is out of the oven, top with pizza sauce and all your favorite pizza toppings. (I usually lightly drizzle olive oil or melted butter on top before the pizza goes in the oven.)
Place pizza back in 500°F oven and bake 7 more minutes until crust is golden brown and cheese is bubbly.
Slice, serve, and enjoy!
Pizza dough can also rise in the refrigerator overnight. Simply place dough in a bowl, coat in olive oil, and cover with a lid, plastic wrap, or cloth. Be sure to let dough warm up before using by sitting it out on the counter for at least 30 minutes.
You can also freeze the pizza dough to use for later. After letting dough rise, place in plastic freezer bag and store in the freezer for up to 3 months. Be sure to let dough thaw in the refrigerator overnight and warm up on the counter for at least 30 minutes before using.