Mix flour with instant yeast for 30 seconds in large bowl.
Add sugar, salt and garlic powder and stir to combine.
Add water and EVOO and stir to combine. Knead dough in bowl until well combined and dough is smooth.
Add approximately 1 tblsp of EVOO to bowl and coat bowl and dough.
Cover bowl with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size. Alternatively, you can place in refrigerator for a slower rise for approximately 8 hours. Take out of fridge approximately 2 hours before cooking to allow dough to get to room temperature.
Punch down dough to release the air and knead for approximately 30 seconds.
This recipe will yield enough dough to make two 10 inch pan pizzas. Cut dough in half and shape into a ball then cover with a clean kitchen towel. If the dough feels very sticky add flour to the cutting board and lightly dust dough with flour before shaping. Let dough rise for second time until double in size about 10 - 20 minutes.
Preheat oven to 500 degrees for about an half hour.
Stretch dough with hand into a circle and place in the cast iron skillet. Continue to stretch dough until it forms the shape of the pan.
Add your favourite pizza toppings and bake for 15 minutes. Given oven temperatures vary, check the pizza after 10 minutes. The dough should be slightly brown on the edges and underneath.
