- 3/4 cup warm water (105°F to 115°F)
- 1 envelope active dry yeast
- 2 cups (or more) all purpose flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 tablespoons olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil.
Mix 2 cups flour, sugar, and salt in processor.
Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball.
Transfer to lightly floured surface.
KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
Transfer to prepared bowl; turn dough in bowl to coat with oil.
Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
PUNCH down dough.
ROLL out dough. Start in center of dough, working outward toward edges but not rolling over them.Top with your favorite toppings
Bake 425F for 11-14 minutes
*DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator.