I'll give you two versions of the dough, a yeast and no yeast. If you like a thin crust roll your dough really thin, put the toppings and bake right aways. If you'd like a thicker crust roll your dough about 1/4" thick, put your toppings on and let it rest for 20 min prior to baking. The no yeast dough you can just roll and bake and it will come out the same way since it uses baking powder to make it rise.
Yeast Pizza Dough
2 tsp active dry yeast
1 1/2 tsp sugar
3/4 cup warm water (105-115F, or just warm to the touch of inside your wrist)
Mix these three ingredients and let them bloom (let it rest 5 minutes to activate the yeast). Then add the following:
2 Tbsp olive oil
2 cups all purpose flour
1/2 tsp garlic (leave out if you don't like garlic)
1 1/2 tsp salt
Mix together until you have a smooth but not sticky dough. If it's too sticky add a bit more flour. Cover and let it rest for 10 minutes.
No Yeast Dough
1 1/3 cup flour
1 tsp baking powder
½ tsp salt
½ cup fat free milk
2 Tbsp oil
Mix the dry ingredients together. Stir in milk and oil until dough is soft. Shape into a ball and cover with bowl to let rest for 10 min.
While your dough is resting make your pizza sauce.
Easiest pizza sauce in the world
1 cup garlic and tomato pasta sauce
1 tsp Italiano seasoning
1 tsp oregano
Done
Homemade Pizza Sauce
6 oz tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 Tbsp dried parmesan cheese
1/2 tsp dried garlic
1 Tbsp sugar
1/4 tsp onion powder
1/4 tsp dried oregano
3/4 tsp Italiano seasoning
salt to taste
Roll dough into a 12” circle (or bigger/smaller). Place onto a baking sheet. I sprinkle cornmeal on my pans before I put my rolled out dough on it to ensure it doesn't stick. Spread sauce on then pizza toppings. Bake pizza at 450F for 10-15 min (mine usually takes a bit longer but keep an eye on it).