Directions

• In a glass bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes. (Hint: An effective and quick way to help the yeast activate is to place it on the stove as the oven is preheating. It’s sort of like giving the yeast a jump start. The added warmth of the stove top provides just the right boost to the activating yeast.)
• Stir the olive oil, flour, salt, garlic powder, and 4 cups of flour into the yeast mixture.
• Mix the remaining flour, ½ cup at time, stirring well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with olive oil. Cover with damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces (approx. 17 ounces each) and form into rounds. Cover the rounds and let them rest for about ten minutes.
• Place pizza stone in oven and preheat to 500° F. Wait an additional 30 minutes for the stone to absorb heat.
• Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake for about 20 minutes or until the crust and cheese are golden brown.