In a medium bowl, stir together 1 cup of flour, yeast, salt, sugar, oregano and garlic.
Add water and oil and stir until combined -- it will be a very wet dough.
Add just enough of the remaining flour so that a soft but not sticky dough forms. Add the flour gradually and knead briefly until combined so that you can feel when it is ready -- it will still be soft (not feel firm or tough) but won't stick to your hands. To knead, simply press the flour into the dough, fold the dough and press, fold and press.
Set covered in a warm, draft-free place to rise or bake immediately for thin crust pizza.
To bake: roll dough out to fit a 12-15" pizza pan. Place dough circle on pan and stretch with your hands to reach the edges. Top with sauce, cheese and toppings.
Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Broil for 1-2 minutes to brown the cheese if desired.
*Because we are using instant yeast instead of active dry yeast, the temperature of the water matters less, because it does not need to be proofed. Warm water still works best (never hot), but instant yeast is not fussy.