For the Topping:
(Note: I doubled this topping recipe as I used the entire pizza crust recipe below.)
2 Tbls Parmesan Cheese
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp onion powder
1/4 cup margarine, melted
1 cup Mozzarella Cheese
For the Pizza Dough:
½ cup warm water
1 envelope instant yeast
1 ¼ cups water, room temperature
2 tbsp. olive oil
4 cups bread flour, plus more for dusting
1 ½ tsp. salt
Olive oil or non-stick cooking spray for greasing the bowl
Directions for the Pizza Crust:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.
Directions for the topping:
Combine all ingredients except for mozzarella cheese. Spread mixture all over pizza dough. Top with cheese. See baking directions in pizza crust recipe above.