CRUST:
Add water and vegetable oil to pan then add flour, sugar, and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners, to cover water. Make a well in center of dry ingredients; add yeast.
Lock pan into bread maker; program for dough. Program time delay if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Knead 1 minute, and then let rest 15 minutes.
PIZZA SAUCE:
While dough is resting, in a small blender; pour in your can of tomato sauce and season with onion powder, garlic powder, Italian seasoning, salt, and black pepper. Blend mixture for a few seconds then taste the mixture to determine if it needs more seasoning or not.
COOKING:
Roll dough out to fit 12-14 inch pizza pan. Place dough onto greased pan which has been sprinkled with cornmeal. Press dough into pan, forming an edge. Let rise in warm draft free place for 20-25 minutes.
Spread pizza sauce evenly over crust, then top with cheese and favorite toppings.
Bake in preheated 425 degree oven for 20-25 minutes or until nicely browned on top. Let rest 5 minutes and enjoy!
If you use a stone leave it ungreased, just put on the cornmeal.
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