In a large bowl, mix together 1 cup of warm water and 2 teaspoons of active dry yeast; let it sit for about 2 minutes until foamy. Add 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of granulated sugar. Gradually stir in 3 cups of all-purpose flour until a sticky dough forms.

Transfer the sticky dough to a greased bowl, covering it tightly with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size and appears puffy.

Once the dough has risen, gently punch it down to release the air and transfer it to a floured surface. Knead the dough for about 5-7 minutes until smooth and elastic, sprinkling a bit of flour as needed to prevent sticking. Let it rest for another 5-10 minutes.

While the dough rests, preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven to warm up.

Roll out the dough on a floured surface into a 10-12 inch round shape, maintaining an even thickness. Transfer the shaped dough onto a piece of parchment paper for easy handling.

Slide the parchment with the dough onto the hot pizza stone. Spread a generous layer of pizza sauce over the base, leaving a small margin at the edges. Layer with sliced fresh mozzarella.

Bake your pizza in the preheated oven for about 10-12 minutes, until the crust turns golden brown and the cheese is bubbling.

Once baked, remove the pizza from the oven and let it cool for a minute. Top with fresh basil leaves, drizzle with a touch of extra olive oil, and sprinkle with a pinch of salt. Slice your Margherita pizza into wedges and serve hot.