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1
combine flour, sugar, salt, yeast and Italian seasoning in the bowl of a stand mixer and incorporate
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2
add water and oil to dry mixture while dough hook is turning on low speed
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3
mix until smooth dough ball forms (if too dry add tablespoon of water until correct consistency, if too wet add tablespoon of flour until desired consistency)
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4
knead dough on a clean, dry surface for 2-3 minutes
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5
coat bottom of large bowl with olive oil and add dough, turning to coat with oil, then cover bowl with plastic wrap
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6
place dough in warm spot to double in size
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7
after dough has doubled in size, remove from bowl and divide into two equal pieces
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8
other half of dough ball can be frozen for future use
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9
place pizza stone on oven track and preheat oven to 450 F for at least 30 minutes
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10
use rolling pin to work dough into large, thin circle (about 1/4 inch thick)
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11
sprinkle corn meal on wooden pizza peel
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12
transfer dough to pizza peel and add toppings
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13
combine melted butter, seasoning and garlic powder in a small dish coat edges of crust using a pastry brush
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14
sprinkle more corn meal onto pizza stone and slide pizza from peel onto pizza stone and bake for 15 minutes
