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4-4 ½ cups all purpose flour OR bread flour, divided*

2 packets instant yeast (4 ½ teaspoon)

3 teaspoons sugar

1 ½ teaspoon salt

¼-½ teaspoon garlic powder and/or dried basil leaves, optional

4 tablespoons olive oil, plus additional

1 ½ cup warm water

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1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.

2. Add olive oil and warm water and use a wooden spoon to stir well very well.

3. Gradually add another 1 cup of flour. Add any additional flour as needed stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.

4. Grease large bowl generously with olive oil. Form pizza dough into a round ball and transfer to greased bowl. Turn, then cover the bowl tightly with plastic wrap and place it in a warm place.

5. Allow dough to rise for 30 minutes or until doubled in size. Preheat oven to 425F so that it will have reached temperature once your pizza is ready to bake.

6. Once the dough has risen, gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). Divide in two. Work each into 12" circle.

7. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.

8. Drizzle additional olive oil (about a tablespoon) over the top of the pizza and use pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. Use a fork to poke holes.

9. Bake for 13-15 minutes or until toppings are golden brown. Slice and serve.

*AP flour yields a softer crust while bread flour gives a slightly crisper exterior.