Combine 1/2 mix with yeast, water and 2 TBS olive oil and beat with dough hook until consistent
Add the rest of the mix
Knead with dough hook for 5 minutes, add flour to the kitchen mixer 2 TBS at a time to prevent the ball of dough from sticking to the sides. Might need to use up to 1/2 cup.
Let rise until doubled- about 25-30 minutes
In a small bowl: combine basil, oregano, parsley, minced garlic, and 2 TBS olive oil. Stir well and set aside.
Roll out crust with a roller or your hand, approx 15” for a medium sized pizza
Use a pizza pan or stone to gauge the size of the pizza
Flour the pizza pan and lay on dough on pizza stone or pan.
Let rise again for 15-20 minutes, uncovered
Preheat oven to 425 degrees
Brush seasoning/oil mix all over the crust
Once crust has risen for the second time, add your pizza toppings; start in the center of the pie and work your way outwards for each topping
Bake 20-30 minutes at 425 degrees