combine flour, sugar, salt, yeast and Italian seasoning in the bowl of a stand mixer and incorporate

add water and oil to dry mixture while dough hook is turning on low speed

mix until smooth dough ball forms (if too dry add tablespoon of water until correct consistency, if too wet add tablespoon of flour until desired consistency)

knead dough on a clean, dry surface for 2-3 minutes

coat bottom of large bowl with olive oil and add dough, turning to coat with oil, then cover bowl with plastic wrap

place dough in warm spot to double in size

after dough has doubled in size, remove from bowl and divide into two equal pieces

other half of dough ball can be frozen for future use

place pizza stone on oven track and preheat oven to 450° F for at least 30 minutes

use rolling pin to work dough into large, thin circle (about 1/4 inch thick)

sprinkle corn meal on wooden pizza peel

transfer dough to pizza peel and add toppings

combine melted butter, seasoning and garlic powder in a small dish coat edges of crust using a pastry brush

sprinkle more corn meal onto pizza stone and slide pizza from peel onto pizza stone and bake for 15 minutes