To the bowl of a stand mixer, fitted with the dough hook attachment, add half the water, all of the sugar, and all of the yeast. Stir together, then let rest for 5-7 minutes.

Add remaining water, olive oil, 1 cup of the flour, salt and garlic powder. Mix on low speed for about 30 seconds, then add 1 more cup of flour.

Mix on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add last ¼ cup flour, a Tablespoon or so at a time, until dough clears the sides of the bowl.

With mixer still on low or medium low speed, mix dough for 2-3 minutes, until dough is smooth and tacky but not sticky enough to stick to your finger. Poke the dough with your index finger and watch for it to slowly spring back. If it does, it’s ready for the next step. If not, keep kneading with the mixer. (alternately, dough can be turned out onto a lightly floured surface for this step and kneaded by hand for about 4 minutes.)

Drizzle a bit of oil, about a tsp or so, into a large bowl. Add dough to bowl and turn dough over to coat in oil on all sides. Cover bowl with plastic wrap and let sit on the counter at room temperature for 2-3 hours, until doubled in size.

When dough has doubled in size, punch down the dough to release potential air bubbles.

Grease a 12” cast iron skillet with about 1 ½ Tbsp of olive oil. I spread it around with my fingers, but you can use a pastry brush if you like.

Transfer dough to prepared skillet, then stretch and smoosh the dough to fill the skillet. If your dough is shrinking and pulling back after you stretch it, cover the skillet and let it rest for 5-10 minutes. Then continue stretching.

Cover skillet tightly with plastic wrap and/or foil, and refrigerate overnight, or at least 2 hours. Dough can be chilled for up to 24 hours.

Remove skillet from refrigerator and let rest on the counter at room temperature for 15 minutes or so, keeping it covered.

Preheat oven to 450°F.

Rub a little olive oil on your finger tips and use your fingers to dimple the entire surface of the dough.

Combine remaining 1 ½ - 2 Tbsp of olive oil with fresh herbs. Drizzle herb oil mixture all over the top, using a pastry brush to completely cover the dough. Sprinkle with a little sea salt and black pepper.

Bake for 21-23 minutes, until lightly golden brown.

Let cool at room temperature until warm or cooled completely. Slice and serve!