• Instructions below are for using a stand or universal mixer with a dough hook, but the pizza dough can be made by hand too. Just use a regular bowl and your hands and countertop as substitutes for kneading.

Making the dough

• Add 1⅓ cup warm water, 1 tbsp sugar, and 1 tbsp active dry yeast to mixer bowl and let sit for 5-10 minutes until frothy bubbles form (called proofing).
• Add 1 tbsp garlic powder, 1 tbsp Italian seasoning, 2 tbsp vegetable oil, 1 tsp salt, and 2 cups of the flour. Turn on the mixer.
• With the mixer running, add the remaining 1½ cups flour, ½ cup at a time. Stop the mixer and check the dough after each addition. Depending on local elevation and humidity, you might need a little more or less flour.
• Leave mixer on to knead the bread for about 6-8 minutes. It's done kneading when it feels soft and smooth, more so than with regular bread doughs. While dough is kneading, spray a large mixing bowl with oil.
• When the dough is finished kneading, place it on a flour dusted counter and shape into a ball, then place dough in oil coated bowl. Tilt the bowl upside down to catch the dough on your hand or onto a counter and place it oiled side up into the bowl (so both sides are now coated in oil). Cover with plastic wrap and let rise in a warm, draft free place for up to 90 minutes. Use this time to prepare your pizza sauce and toppings.
• When the pizza is doubled in size, uncover and punch down, then tip it onto a floured surface and divide in half. Cover with a clean dish towel and let rest for 10-15 minutes.

Making the pizza

• Preheat oven to temperature indicated by your recipe - usually between 400-475℉ This dough cooks well in this range, though we usually stick to 425℉ for the thickness we like.
• Prepare pans by spraying with oil or lining with parchment paper that exactly fits the bottom (no overhang that can burn). Circle or rectangle pans in most sizes work. The smaller the pan, the thicker the crust, the larger the pan, the thinner. If you opt for a very thick crust, use the lower oven temperature and bake for a few extra minutes to prevent burning.
• On a lightly floured surface, uncover 1 piece of dough and shape it into a ball. Using a rolling pin and/or your hands and extra flour to prevent sticking as needed, start working to gently stretch and flatted it into the shape of your pans. If the dough won't hold it's shape, it needs more time to rest. Cover it and try again in 10-15 minutes.
• Place dough on prepared pan and if desired, roll any extra edge to make thicker. Feel free to push and pat the dough into place if needed, particularly in a rectangular pan. We don't have problems with this recipe bubbling, but you can poke the crust all over with a fork to prevent any, if you wish.
• You can either immediately prepare this crust with sauce and toppings, or wait until the second crust is shaped and also put on it's pan. Once prepared, bake in hot oven for 12-16 minutes until sides and bottom are a light golden brown.
• Removed cooked pizza from oven and slide onto a cutting board or mat and cut into desired pieces.