In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, and salt.
Add the yeast mixture and olive oil to the flour mixture and stir until a dough forms.
Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C).
Punch down the risen dough and roll it out on a floured surface to your desired pizza size and thickness.
Transfer the rolled dough to a baking sheet or pizza stone.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Sprinkle dried oregano and garlic powder over the cheese.
Bake the pizza in the preheated oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven, let it cool for a few minutes, then slice and serve.