Warm the bowl of your KitchenAid mixer under the kitchen faucet while using a thermometer to mix the hot/cold water to the right temperature (105°-115°).
In your 2 cup glass measuring cup combine the 1½ cup warm water, 1 tsp sugar, and thoroughly dissolve the 2¼ tsp yeast in it, set aside.
Meanwhile, sift-measure the flour and place in the bowl of your mixer along with the salt and garlic powder. Mix well with the standard paddle, then replace the paddle with the dough hook.
Add the ¼ cup olive oil to the yeast mixture, (which should have a 'head' of bubbles on it by now, if not discard and start over) and pour the whole thing into the bowl on top of the flour mixture.
Using the dough hook, mix on speed 2 until the dough balls up and cleans the bowl. help it along with a soft spatula if you want. Be patient here, as it may look too dry for the first 5 minutes or so, but will eventually incorporate all the flour and probably need more flour added, so wait at least 5 minutes without adding any liquid.
Knead on speed 2 or 3 for 10 minutes or more, adding flour a tbsp at-a-time as necessary to keep too much of the dough from sticking on the bottom of the bowl. Take steps to keep the dough wrapped around the dough hook and getting pulled like taffy, rather than balled-up and rolling around in-between the dough hook and the bowl.
When finished kneading, remove the dough from the bowl, knead by hand a few turns and form into a ball, place in an oiled bowl (1-2 teaspoons olive oil in the bottom of a bowl) and turn to coat the ball with oil. cover with a towel and place in a warm place (80°-85°) to rise until size-doubled (30 - 45 minutes).
When finished rising, dump the dough out of the bowl and knead by hand for 20 turns or so. Using a sharp knife, slice the dough into either 2 or 4 equal sections. Form each into a pizza crust (14" around for 2, 10" around for 4) with the last ½" to ¾" of the edge thicker than the center by 3 or 4 times. The dough will be quite thin in the center area and may tear, just patch it up and continue, it's quite resilient.
Place each pizza crust on a rimless tray or the back of cookie sheets, dusted with cornmeal if desired. Decorate with the usual suspects as desired and allow to rest while pre-heating the oven to 500°.
When the oven is at temperature, place one of the trays on the 2nd from the bottom rack and bake for 5 minutes. Remove from the oven and slide the pizza off the tray directly onto the oven rack, bake for 3-5 minutes more, turning a ¼ turn after 2 minutes to get that cool diamond pattern on the bottom.
Remove from the oven, and continue with the rest of the pizzas the same way.