As an FYI, when my husband makes this pizza, he puts the stone in the oven for about 15 minutes, carefully pulls out the stone, and then uses a pizza peel to scoop the completed pizza from the board to the stone. This creates a really awesome crispy texture, and the pizza is cooked in about eight minutes or so.
Makes one decent size crust
1-1/3 cups and 1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon white sugar
1-1/2 teaspoons active dry yeast
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 pinch ground black pepper
1-1/2 teaspoons olive oil
1/2 cup water
A bit more olive for rubbing on the dough while it is rising
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper (if you don't have all these spices, just throw in what you have). Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). If you want to pre-heat your pizza stone, see instructions above. Punch dough down, put cornmeal on a large cutting board and roll out until it is nice and thin. If you want to make mini pizzas, cut out your shapes. If you're not ore-heating your stone, use a pizza peel or your hands to carefully transfer the pizza over to your pan. Add your sauce, cheese, and whatever toppings (I did salami and red pepper), and toss that baby in the oven! If you do pre-heat your stone, add all the toppings before transferring over to the pan so you don't burn yourself. Bake for 8-10 minutes with a pre-heated stone, or 15-20 if not. Check it every few minutes, as your oven may vary.