In a bowl or stand mixer, stir together water, yeast, and sugar. Let sit for 10 minutes.
Stir in salt and olive oil.
Add flour one cup at a time and stir.
Knead dough for 10 minutes either using a stand mixer or by hand.
Split into two balls for large pizzas, three balls for medium size pizzas, or four balls for small pizzas.
Place the dough balls in separate oiled bowls, cover and let rise for 75 minutes.
While dough is rising, make sauce, shred cheese, and preheat the oven and baking stone to 500 degrees for at least 30 minutes.
For the sauce, stir together tomato puree, salt, oregano and garlic powder in a small bowl. Set aside.
On a lightly floured piece of parchment paper, carefully take out the dough and gently stretch it and push out to form a large circle, leaving a larger area at the edge. Do not roll out or push down too hard. Be careful to also not allow dough to get too thin.
Brush the edges of the crust with olive oil.
Spread on sauce, and add cheese and toppings.
Using a flat baking sheet, transfer pizza and parchment paper onto hot stone in the oven.
Bake at 500 degrees for about 8 minutes or until crust is golden and cheese is bubbly.
Transfer pizza off of stone and parchment paper onto an elevated cooling rack, so crust does not get soggy.
Repeat with remaining pizzas.
After pizza has cooled, transfer onto a cutting board and cut into eight equal slices with a pizza slicer.