1. Proof your yeast. Add yeast and sugar to warm water. Let stand for about 10 minutes until it begins to bubble and foam.
2. In the bowl of your mix master stir flour, salt, pepper, garlic powder, and oregano. Add 2 tablespoons of olive oil and add the proofed yeast.
3. Mix on low speed just until a soft dough comes together. Turn over onto a well-floured surface.
4. Knead for a few minutes - no more than 3-4 minutes. Divide dough in half and place each dough in an oiled bowl. Cover and let sit someplace warm for at least 2 hours.

NOTE: I usually heat the oven to the lowest temperature (170 degrees F) then turn it off. I wait a few minutes and then place my dough(s) in the oven.

1. Once the doughs have doubled in size, punch down each dough and fold into a ball again. Cover and let rest again for a couple of hours.
2. Roll each dough out on a well floured surface. Each dough should be about 10" and about 1/2" thick.
3. Place each dough on a pan sprinkled with cornmeal. Add your desired toppings and bake away!
4. Preheat oven to 425 degrees F.
5. In a small sauce pan, heat about 1 tablespoons olive oil with grated garlic. Once the garlic begins to turn golden, add sliced onions. Once the onions begin to cook down, add the zucchini slices. Turn the heat down to low and add the sliced tomatoes. Season with salt and pepper.
6. Remove from the heat once the veggies have cooked down.
7. Top the prepared dough with the sauteed veggies. Add capers, parsley, feta and grated cheese. Sprinkle red pepper flakes and oregano, then drizzle about a teaspoon of olive oil over the entire pie.
8. Bake for about 15 minutes, or until the crust becomes golden and the edges begin to bubble.
9. Preheat oven to 425 degrees F.
10. In a small frying pan, cook down frozen spinach, remove from heat and let cool. Once the spinach has cooled, transfer to a strainer and drain the excess water.
11. Rub the prepared pizza dough with grated garlic.
12. Generously, spread out the cooked spinach. Top with onion slices, sun dried tomatoes, and cheeses. Sprinkle red pepper flakes, oregano, and drizzle 1 teaspoon of olive oil over the pie.
13. Bake for about 15 minutes, or until golden and the edges begin to bubble.