2 (.25 ounce) package active dry yeast (or 5 tsp. if you are using bagged yeast)
2 teaspoon white sugar
2 cup warm water (110 degrees F/45 degrees C)
5-6 cups bread flour (though I used All purpose and had no problems)
4 tablespoons olive oil
4 tsp. Italian seasoning
1 tsp garlic powder
2 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
In a small bowl, mix oil with italian seasonings and garlic powder (this will aid in equal distribution)
Stir in flour, salt and oil mixture (a mixer works great for this, but you can do by hand if you don't have one. Just be sure to knead your dough long enough). Beat until smooth (I let mine knead for about 4-5 minutes in the mixer). Let rest for 10-15 minutes--the original recipe stated you could just let it sit for 5...I left mine a few minutes longer, and loved it. (flour amounts will vary---start with 5 and keep adding small amounts until it's smooth and not too sticky.)
Turn dough out onto a lightly floured surface and pat or roll into a round ball. Divide into equal parts (you can make 2-3 medium pizzas with this recipe, so divide according to how many you would like) Transfer crust to a lightly greased pizza pan or a wooden paddle dusted with cornmeal (and then transfer to your pizza stone). Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
***substitution for italian seasonings...1 tsp basil, 1 tsp oregano, and 1/2 tsp onion powder.
Be sure to cook long enough. The first pizza I made I cooked a little longer than the 2nd pizza, yet the first was PERFECT. Slightly crisp on the outside, and chewy (NOT DOUGHY...) on the inside.