Mix the yeast and water in a small bowl.
Let proof for 10 minutes (until bubbles begin to appear).
In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
Add the yeast mix and vegetable oil to the dry ingredients and mix with a wooden spoon until dough comes together and appears shaggy
Turn out onto lightly floured surface and knead until smooth and elastic for about 5-8 minutes or more.
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
Cover with damp cloth and let rise in warm place for 25 minutes.
Preheat oven to 425 degrees.
Punch dough down, place on greased baking sheet.
Using your finger tips, pat dough and flatten into ½inch thick rectangle (doesn't have to be perfect).
Using your knuckle, make indentations in the dough about ½ inch apart, then prick dough with fork.
Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
Bake for 13-15 minutes or until golden brown.
Drizzle with more extra-virgin olive oil, sprinkle with fleur de sel or sea salt.
Serve warm. Enjoy!