In a small bowl, stir together water, oil, sugar, and yeast. Set aside. Yeast should start reacting to the liquid and sugar, growing bubbly and foamy.

In a large bowl, combine flour, salt, garlic powder, and Italian herbs.

Pour the bubbly yeast mixture into the flour mixture and stir thoroughly to combine. It will grow quite thick. You may need to lightly flour your hands, and use them to mix it all up at the end. 

Cover dough with a towel and let it rest for 15-30 minutes (if using whole grain flour, let it rise for a full 30 minutes).

At this point, I usually lay it on a greased baking sheet, then I use my fingers to stretch and pat the dough until it's thin, flat, and reaches the edges of the sheet. If it rips, simply squish it back together. Pizza dough is forgiving. 

Top as desired (no need to pre-bake) and bake at 375 degrees Fahrenheit for 15-20 minutes, until cooked through (use a spatula to lift the edges of the pizza and check if the middle is a light golden brown - that means it's done). 

After it rests, form unbaked dough into a ball. Wrap it tightly in plastic wrap or parchment paper, then place it in a gallon-size freezer bag. Store in the freezer until ready to use.

To thaw, place freezer bag in the fridge, and let it thaw overnight. When it's soft enough to do so, remove plastic wrap, then place dough in a bowl. Cover the bowl with a towel, and let it rest on the counter until thawed completely.

Bake according to above instructions.