Preheat oven to 450 degrees F. Add the yeast, sugar and 1 cup warm water to a medium bowl. Let stand until creamy, about 10 minutes. You don't even have to mix, everything will dissolve on its own.

With a wooden spoon, gently mix in the flour, salt, oregano, garlic powder, olive oil and 1/4 cup water. Stir just until the dough comes together. If it's too dry, add another tablespoon of water. Shape the dough into a ball - it will still be sticky and craggy at this point - and cover with a paper towel. Let the dough rest for 5 minutes.

Turn the dough out onto a lightly floured surface and do a quick knead (a no trepidation knead - promise!). To knead, fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate the ball a quarter turn. Repeat this fold-press-turn sequence three times. The dough should be formed into a smaller, smoother ball now. Flour your hands or a rolling pin and pat or roll the dough out into a circle.

Transfer the dough to a lightly greased pizza pan or baker's peel dusted with cornmeal. Depending on your pizza recipe, you can top the dough with desired toppings (I've got some real good ones coming your way next week) and bake for approximately 20 minutes or you can pre-bake the dough for 10 -12 min, until it's dry and golden brown, and, then, add your toppings and put the pizza back into the oven to bake for an additional 10 minutes or until the cheese melts. It really depends on your toppings. If you have a very saucy pizza and/or delicate toppings, you might want to go with option two to get the dough cooked a bit first so it doesn't get soggy and the toppings don't overcook.