In a small bowl add the yeast, water and sugar and whisk together until the yeast dissolves. Let it set for 5 minutes to proof the yeast or until it bubbles and froths slightly.

In a large bowl combine the flour, Italian seasoning, onion powder and salt.

Make a little well in the middle of the flour mixture and pour the wet mixture into the well, followed by the olive oil. Fold the mixtures until a soft ball forms. You may have to add a little more flour as you go along, to make sure it isn't too sticky.

Turn the dough out onto a floured surface and knead for 10 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let rise for 3 to 4 hours.

Turn the dough out onto a floured surface and knead for 5 minutes. Form back into a ball and place in the oiled bowl and cover for 1 hour.

Preheat the oven to 500 degrees F.

Turn the dough out onto a lightly floured surface and cut into 4 equal pieces. Roll one piece out onto about a 12-inch circle (this can also be rolled into a 10-inch circle or a thinner pizza at 14-inches).

Place the dough onto a greased pizza stone, cast iron skillet or Dutch oven. Lightly pull the edges of the dough out and crimp over to make the outside crust along the edge.

Spread a thin layer of your favorite sauce on the crust followed by your favorite pizza toppings.

Bake for 10 to 12 minutes, on the center rack, or until the crust is golden brown. Cut and serve warm.