Combine 3/4 cup warm water, 2 teaspoons instant yeast, and 1 teaspoon sugar in a small bowl. Stir gently and let sit for 5 minutes until foamy.

In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Add the yeast mixture and 2 tablespoons olive oil, then stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic, adding flour as needed to prevent sticking.

Place the dough ball in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise at room temperature for 30 to 45 minutes until doubled in size.

Preheat the oven to 400°F (200°C). Wrap the outside of four oven-safe bowls with aluminum foil and place them on a baking sheet.

Divide the risen dough into four equal portions. Shape each into a ball and gently press each into a foil-wrapped bowl, covering the bottom and sides evenly.

Bake the dough-lined bowls for 12 to 15 minutes until set and just beginning to turn light golden.

Remove the bowls from the oven, brush the insides with olive oil, then evenly spread 3/4 cup pizza sauce, 2 cups shredded mozzarella, and 1 cup pepperoni among them. Sprinkle with 1/2 teaspoon garlic powder and 1/2 teaspoon dried oregano.

Return the topped bowls to the oven and bake for another 12 to 15 minutes until the cheese is bubbly and the crust is deep golden brown.

Let the pizza bowls cool for 2 to 3 minutes, carefully unwrap the foil, garnish with 2 tablespoons chopped fresh basil, and serve warm.