Directions:

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 1/2 of flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 & 1/2 minutes, or until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Preheat oven to 450 degrees F. Punch dough down. Brush 14-inch pizza pan with oil and sprinkle with cornmeal (or just sprinkle cornmeal on pizza stone). Press dough across bottom of pan, forming a collar around edge to hold toppings.

Brush a little olive oil over dough and sprinkle with Italian seasoning blend and/or garlic, as desired. Bake for 6-8 minutes.

Remove from oven and spread with pizza sauce, adding toppings as desired. Bake for another 6-8 minutes until starting to brown and baked through.