In a large bowl, combine 1 cup of the flour, yeast, granulated sugar, salt, and garlic or onion powder (if using). Add 2 tablespoons of the olive oil and warm water and mix well with a wooden spoon. Add 1 more cup of flour and stir with a wooden spoon or spatula until the dough is cohesive, elastic and starting to pull away from the sides of the bowl, adding more flour as needed (that’s why there’s an extra 1/3 cup, in case you need it). The dough will be sticky, yet manageable.

Coat a separate, large bowl generously with olive oil, coating the bottom and sides. Using your hands, shape the dough into a ball and transfer the ball to the oil-coated bowl. Turn to coat all sides of the dough with oil (coat the dough generously with oil or you risk dry spots).

Cover the bowl tightly with plastic wrap and let rise in a warm place for 30 minutes, until doubled in size.

While the dough is rising, preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or use a nonstick baking pan.

Once the dough has risen, use your hands to gently deflate it and transfer to a flat surface. Knead briefly until smooth, about 3 to 5 times.

Using your hands or a rolling pin, shape the dough into a 12-inch round (or 14- to 16-inch round for thin crust), or a 10x14-inch rectangle, or press the dough into a 12-inch, oven-proof skillet or baking dish.

Pinch or roll over the edges to form a crust (this isn’t necessary for a deep-dish pizza). Rolling over the edges will create a thicker crust.

Brush about 1 tablespoon of olive oil over the top and crust of the pizza. Use a fork to poke holes all over the center of the dough (this will keep the dough from bubbling up in the oven).

Add sauce and desired toppings.

Bake for 12 to 15 minutes, until the crust is golden brown and the cheese melts (cooking time will depend on the thickness of your dough and how many toppings you’ve added).

Slice and serve.