Take 2 cups of warm water and 1 tbsp of sugar and mix to dissolve the sugar. Add 1 tbsp of yeast.
Mix again and set aside for 10-15 minutes or until it has doubled.
Add 2 tbsp of olive oil and gently mix.
In a large bowl, measure 4.5 cups of all-purpose flour, 1 tbsp sea salt, 1 tbsp garlic powder. Whisk around to mix everything. Make a well and pour the yeast liquid in the center.
Using a spatula at first, gently mix the flour into the liquid.
When most of the liquid has been absorbed, using your hands, start kneading your dough for 2-3 minutes.
Once you feel the dough is fairly smooth (you may need to sprinkle a little flour in the process), oil a bowl with some olive oil. Place the dough inside, move it around the bowl so that all sides of the dough are lightly oiled and cover with a clean kitchen towel.
Set a timer for 1 hour.
While the dough is rising, you can prepare the herbs and/or sauce you will place on top. I love to use my favorite tomato sauce, some capers, lots of garlic cloves, fresh rosemary.
Once the hour is over, the dough should have doubled in size and be full of air.
Wash your hands and dry them. Punch the dough to release some of the air.
Then hold the dough and gently stretch it (no need to spin it over your head like a pizza!)
Have the baking tray nearby and as you being to have a flatter dough, place it down onto the sheet.
Gently press down from the center towards the edge until you have no lumps and a pretty even surface. The dough may pull back a little, just push it back until it holds and fills the whole tray.
The whole surface should have finger indents all over. The holes will hold the sauce and seasonings and ensure that the top remains soft and tasty.