This was by far the best crust I have made
2 1/2 cups of Baking Flour 1.5 teaspoons of organic sugar, 1.5 teaspoons of Kosher sea salt. table spoon of garlic powder, teaspoon of Oregano, Basil, Rosemary, 1 tablespoon of grated Parmesan , packet of fast acting pizza yeast. Mix well dry. Add two table spoons of olive oil and add one cup of warm water initially mix on low adding water slowly to reach the desired dough consistency (not dry) coat a proofing dish with olive oil. place the dough in the proving dish baste with olive oil.
I let it proof for about 20 minutes before popping onto a well floured or cornmealed cutting board. either hand stretch or roll out to the desired size.
I have a 14 inch pizza stone so that's the size I make. I use a wood pizza peel covered with a thing layer of corn meal to make my pizza and put it on the stone. Tip as we did in the pizza restauran leave a lip of dough hanging off the front of the peel. It will stick to the pizza stone and help pull the pizza off of the peel. I preheat the oven with the stone in it to 500* and cook the pizza 12-14 minutes depending on how crispy you like your crust.
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