Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes.

Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.

Using the dough hook on your standing mixer, slowly add the flour, ½ cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky.

Using the dough hook, knead the dough for 4 minutes. Let rest for 3 minutes. Knead for another 4 minutes.

Coat a bowl with olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise until doubled, about 1 hour.

Preheat an oven to 450 degrees. Put your pizza stone in the oven and let sit for 20 minutes.

When done rising, roll the dough out until ¼-1/2 inch thick, leaving the edges a little thicker to make a crust.

Remove pizza stone from oven and carefully transfer the crust to the stone. Top with mozzarella cheese, brie cheese, and bacon. Evenly drizzle orange marmalade over the top.

Bake in preheated oven for 12-15 minutes, or until crust is just golden and cheese is melted.

Let cool for 5 minutes, then top with basil and drizzle white truffle oil over the top.