Pizza Crust

Pizza has become a favorite in our household lately.  Since it doesn't last long around here I have been doubling, or even tripling the recipe and freezing the dough.  Here is the recipe I modified off of the back of the pizza crust yeast package.

2 1/4 cups flour (I use at least half wheat, probably more)
1 envelope pizza yeast (although now that I bought regular yeast, I will try it next time)
2 teaspoons honey
3/4 teaspoon salt
2/3 cup very warm water
3 tablespoons olive oil (vegetable would work as well, olive oil is just healthier)
1 1/2 teaspoon Garlic powder
1 tablespoon Italian seasoning

I use my kitchen aid and combine 1 cup of flour, yeast, and salt.  Then add water, oil, and honey, mix until well blended.  Gradually add the remaining flour until soft dough forms.  I change to my dough hook and let the mixer knead the dough about 2 minutes (add more/less flour here if needed so it is not extremely sticky).  Now either freeze the dough in a ball, or bake pressed flat onto pan.  400 degrees, about 10-15 minutes.  You want the pizza crust to be mostly done, and crust-like before you add the toppings.  If you freeze the dough get it out of the freezer by lunch time and let it sit on the counter and rise until you bake it that evening.