Servings: 12" pizza

250-295 g Pizza flour (Tipo 00) 250 to 295 g Pizza flour (Tipo 00)
2¼ t yeast 2¼ t yeast
1½ t. sugar 1½ t. sugar
¾ t salt ¾ t salt
⅛ t garlic powder ⅛ t garlic powder
⅛ t dried basil leaves ⅛ t dried basil leaves
2 T olive oil 2 T olive oil
175 g warm water 175 g warm water

Combine 125g flour and rest of dry ingredients in medium bowl. Add olive oil to water and mix into dry mixture with dough whisk or your hands. Stir well.
Using a dough whisk, continue adding flour until well incorporated and dough begins to pull away from sides of the bowl, making an elastic ball. Dough will be slightly sticky. Allow to sit for a few minutes before adding more flour, only adding enough additional flour to keep dough from sticking to your hands.
Lightly coat a medium bowl with olive oil and place ball of dough in bowl, flipping over so that all sides of dough ball are covered with oil. Cover bowl and place in warm place to double in bulk, usually 30 minutes.
Once doubled, turn dough out onto counter and knead lightly to degas. Ball will be smooth. Begin gently stretching dough into a 12-inch circle, pinching edges to make a thicker crust. May want to use sheet of parchment on a round pizza pan to shape dough. Once shaped, prick dough all over with a fork to keep bubbles from forming when baked. Then brush top of dough with olive oil, including the crust. Best to now slide dough directly onto a cornmeal coated pizza paddle and top as desired, using 4 ounces pizza sauce and toppings of your choice.
Preheat oven to 425°. Slide pizza directly onto preheated pizza stone or baking tiles. Bake for about 13 minutes and crust and toppings are golden.

Par-baked dough: Once shaped into 12" circle, prick top of dough all over with fork and brush top of dough with olive oil. Transfer dough to pizza peel and bake in preheated 425° oven or 5 minutes. Allow to cool, then transfer dough to a parchment lined pizza pan and cover with saran wrap/foil. Place in freezer. To bake, top pizza as shown above. Brush outer crust with olive oil and bake at 425° for 13-15 minutes.  Par-baked dough: Once shaped into 12" circle, prick top of dough all over with fork and brush top of dough with olive oil. Transfer dough to pizza peel and bake in preheated 425° oven or 5 minutes. Allow to cool, then transfer dough to a parchment lined pizza pan and cover with saran wrap/foil. Place in freezer. To bake, top pizza as shown above. Brush outer crust with olive oil and bake at 425° for 13 to 15 minutes.