Homemade Pizza

Crust:
1 3/4 cup warm water
1 Tbsp. active dry yeast
1 tsp. sugar
2 tsp. salt
4 1/2 to 5 cups flour
3 Tbsp. olive oil, plus extra for bowl

Measure out water and add yeast and sugar. Allow yeast to activate for 10 min.
Put the salt and add 2 cups of flour.  Mix and add olive oil and remaining flour 1 cup at a time.  Mix until well blended. Dump onto a floured surface and knead for 15 turns until the dough is smooth and elastic.

Place the dough in a greased bowl and turn to coat all sides.  Cover with plastic wrap.  Allow the dough to rise in a warm place for about 45 min or until doubled in size.  Punch it down and divide in half.  Each half will make about a 12 inch pizza. (Mine were bigger than this)

Roll out dough and add sauce and desired toppings.

Sauce:
1 can tomato sauce
3 Tbsp. Garlic Bread Seasoning (recipe below)
1 Tbsp. Sugar or Honey
3/4 tsp. onion powder

Add all ingredients and stir to combine.  Tops 2 average sized pizzas.

Garlic Bread Seasoning:
1/2 cup powdered parmesan cheese
2 tsp. kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Shake ingredients together in an airtight container.  Store in refrigerator for up to 3 months.

(Sauce recipe from Our Best Bites)

Bake pizza on pizza stone or cookie sheet at 425 degrees for 15-20 min.
Can also use for calzones or mini pizzas

Freezer Instructions:
Thaw dough. Roll out and allow to come to room temperature.  Then add all toppings and bake at 425 degrees for 15-20 min.