Skylar Toth

Combine 2 1/4 tsp active dry yeast and 175ml lukewarm water. Set aside and mix your dry ingredients: 250g pizza flour, 1 tsp sugar, 1 tsp salt, 1 tsp garlic powder & 1 tsp dried basil. Once yeast mixture is frothy/bubbly, add to dry ingredients. Add 2 tbsp olive oil & mix well. Knead for about 2 min or until dough is tacky, not sticky. You will most likely have to add more flour but do so gradually to not dry out your dough. Once dough is smooth and supple, transfer to a greased bowl and set in a warm spot for 30-45 min or until doubled in size. 

After rise, knead on countertop to release air and shape into a flat circle. Transfer onto a cornmeal dusted pizza stone and add toppings of choice. Bake at 475 for about 15 minutes or until edges are deep golden. Check under the pizza to ensure its deep golden and crusty. Serve and enjoy!