Pizza Dough:

• 3 cups of bread flour or high gluten flour.
• 1 1/2 tsp Active Dry Yeast
• 1 cup of warm water (around 105 degrees)
• 1 1/2 Tbsp of Kosher salt
• 1 tsp of sugar
• 1/2 tsp of Garlic Powder (to taste)
• 1/2 tsp of Onion Powder (to taste)
• 3 Tbsp of Olive Oil

Pour warm water, yeast, sugar and a small amount of flour in a bowl and mix the ingredients together. Let it stand for 8-10 minutes to let the yeast activate.

Pour flour, salt and 1 Tbsp of Olive Oil in an electric mixer (using Dough Hook) and lightly mixed it up. Add Yeast water and mix for 7-10 minutes until dough is coming off the sides but still slightly sticking to the bottom.

Shape the dough into a ball and place it on a slightly floured table and let rest for 2-3 minutes

Pour remaining 2 Tbsp into the bowl and mix it around the bowl to coat it with oil and place the dough in the bowl. Turn the dough until the oil lightly coats it. Cover the bowl with plastic wrap and set it in warm, dark location. (I put it in the oven to get it out of the way)

Let the dough rise for 2 hours.

After the 2 hours, take large dough ball and cut in 1/2 to create 2 pizza dough balls. (these pizza dough balls will be roughly 12 ounces each)

Cover the dough with a light moist cloth and let rise for 1 hour.

NOTE:  Place the dough in a freezer bag and freeze it for up to a month or two.  Just thaw the dough on the counter a few hours before you want to make the pizzas.