Preheat the oven to 425°F. Place the rack in the middle position and allow the oven to fully heat before baking the crust.
Combine the dry ingredients. Add Carbquik, Italian seasoning, garlic powder, and salt to a mixing bowl. Stir until the seasoning is evenly distributed.
Add the water and olive oil. Pour in the warm water and olive oil, then mix with a fork until a rough dough begins to form.
Check the dough before adding more water. It should hold together when pressed but should not feel wet or cling heavily to your fingers. If it looks dry and crumbly, add water 1 tablespoon at a time.
Bring the dough together gently. Knead or press it just until there are no obvious dry patches. Avoid working it excessively, because the goal is a soft, workable pizza dough rather than a heavily kneaded bread dough.
Roll the dough between parchment sheets. Place the dough between two sheets of parchment and roll it into roughly a 12-inch circle. Keep the center slightly thicker than the outer edge if you want a more substantial crust.
Transfer the crust to the pan. Remove the top parchment and place the dough on a lightly prepared pizza pan or baking sheet. Smooth any cracked edges with your fingers.
Prick the center with a fork. Make several small holes across the middle, leaving the outer edge mostly untouched. This helps reduce large air pockets while the crust bakes.
Par-bake the crust for 6–8 minutes. The surface should look set but should not be deeply browned yet.
Add your toppings lightly. Spread a thin layer of pizza sauce first, then add cheese and your preferred toppings. Avoid piling on too much sauce or wet topping because excess moisture can soften the center.
Bake again for 10–14 minutes. Continue until the cheese is melted and the edges of the crust are lightly browned.
Rest before slicing. Let the pizza sit for about 3–5 minutes. This gives the crust time to firm slightly, making the slices easier to lift.
