In a large bowl, combine yeast and warm water. Whisk until combined, then let it sit for 2 minutes.
Add salt, olive oil, garlic powder, and sugar. Mix well, then gradually add in the flour.
Use a spatula to mix the dough until there’s no visible flour and the dough is sticky.
Coat another bowl with olive oil, then transfer the dough into that bowl. Cover with plastic wrap or a tea towel and let it rise until doubled (about 1 hour).
Once the dough has doubled, transfer it to a well-floured surface and knead it until a smooth ball forms. Let it rest under a tea towel for 5 to 10 minutes.
Preheat the oven to 500°F and place a pizza stone inside as it preheats.
Using light pinching motions, shape the dough into a 10–12 inch pizza shape.
Carefully remove the pizza stone from the oven, place your dough on it, and spread about ½ cup of tomato sauce on the dough.
Arrange the sliced mozzarella on top of the sauce.
Return the pizza to the oven and bake for 10 to 12 minutes or until the bottom is golden and the cheese is bubbly.
Remove from the oven and top with fresh basil, a drizzle of olive oil, and a sprinkle of salt. Slice and serve immediately.