Dough:

• 1 (.25oz) kg active dry yeast (2¼ tsp from a jar)
• 2 Tablespoons Honey or one Tablespoon granulated sugar
• 1 cup warm water (1109F)
• 2½ to 3 1/4 cups bread flour or all-purpose flour (See notes)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp herb de provence or italian seasoning
• Cornmeal, for dusting pans, pizza peels, etc. (To keep the dough from sticking while being cooked.) *Optional if you’re making the dough to use later

Directions:

1. Heat your oven to 450 degrees.
2. In a large bowl, dissolve the yeast and honey in warm water. Let stand a few minutes, until the yeast becomes frothy.
3. Add the flour, olive oil, herbs, garlic powder, and salt and stir with a wooden spoon (or mix by hand) until a soft dough forms. the dough should be fairly firm.
4. Roll the dough into a ball (for a thick crust) or into two separate balls (For thin) or four separate balls (For extra thin pizzas or small individual pizzas.)
5. Let the dough rest 3 to 5 minutes while you gather your pizza toppings.
6. Roll dough to desired thickness and shape. Top with your favorite pizza toppings and bake for 8 to 10 minutes on a pizza stone dusted with cornmeal or a pizza pan dusted with cornmeal, or a baking sheet (Yes, still dusted in cornmeal.), or until just browned and toppings are bubbly. (Time will depend on the thickness of the dough and your oven. Keep an eye on the dough so it doesn’t overcook!)