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Preheat oven to 450 degrees. Lightly grease a pizza baking sheet and set aside.
In a large bowl or bowl of stand mixer, mix together the yeast, sugar, and warm water and allow to sit for 10 minutes until foamy.
Stir the olive oil and salt into the yeast mixture. Then, using the dough hook on your stand mixer, or a sturdy spoon if using a bowl, mix in the flour 1/2 cup at a time until the dough has started to pull away from the sides of the bowl.
If using a stand mixer, mix the dough with the dough hook for 3 minutes on medium speed until the dough has completely pulled away from the sides and is smooth.
If you are not using a stand mixer, place the dough onto a lightly floured surface and knead for 5 minutes until smooth.
Shape the dough into one ball, and slice in half evenly. At this point you can roll out both balls of dough for two 10 -12-inch pizzas. Or, store the remaining dough in the refrigerator for up to 5 days, or the freezer for up to one month.
Roll the dough out to 1/4 inch thickness on a lightly floured surface and transfer to prepared pan. Bake in preheated oven for 5 minutes.
While the pizza is in the oven, melt the two tablespoons of butter and stir in the garlic powder and salt.
Remove the pizza from the oven and top with your favorite sauce, cheese, and toppings as desired, leaving 1/2 inch of the crust without toppings. Brush the 1/2 inch edge of crust with garlic butter.
Place the pizza back in the oven and continue baking pizza 10-15 minutes until crust is golden and crispy, and cheese is melted.