2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 (1/4 ounce) packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash ground black pepper
1 tablespoon vegetable oil
1 cup warm water
2 tablespoons olive oil
2 tablespoons Parmesan cheese (grated)
1 1/2 cups mozzarella cheese (shredded)
Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper. Add the yeast mix and vegetable oil to the dry ingredients and combine.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. Cover with damp cloth and let rise in warm place 25 minutes.
Preheat oven to 425 degrees.
Punch dough down, place on greased baking sheet. Pat dough into 1/2-inch thick rectangle—doesn't have to be perfect. Using your knuckle, make indentations in the dough about 1/2-inch apart, and then prick dough with fork.
Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese. Bake for 13-15 minutes until golden brown.