In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, whisk the warm water, yeast, olive oil, and sugar. Let it sit for a few minutes until the yeast is dissolved and gets a little foamy. Add in the salt and garlic powder and whisk to combine.
Add in the flour and mix until a dough forms. Knead the dough by hand or on high speed in the stand mixer for 5-7 minutes. If kneading in the stand mixer it should be coming off of the sides of the bowl and not be too sticky. To knead with your hands, place the dough on a lightly floured surface and use the palm of your hand to push it away from you, then bring it back towards you and push it away again. Coat your hands with flour and also lightly sprinkle the dough with more flour as needed.
Grease a large bowl with olive oil, form the dough into a ball and place in the bowl, covered tightly with plastic wrap. Let rise for 1 hour until doubled in size.
Punch the dough down to release the air. Divide in half and, if not using right away, wrap tightly with plastic wrap and keep in the fridge for up to 3 days or the freezer for up to 1 month.
Preheat your oven to 500°.
Let the dough rest for at least 15 minutes before shaping it. To shape the dough, use your hands to gently stretch it out. Press the dough down around the edges to create a crust, continue gently stretching the dough until the desired size and thickness is reached.
Transfer the shaped dough to a baking pan that has been lightly dusted with cornmeal.
Top with sauce, shredded cheese, and desired toppings and bake for 10-15 minutes, until the crust is golden brown and crisp. Serve warm and enjoy!