5 c. unbleached flour
1 pkg. quick-rise dry yeast
1 tsp. salt
1 tbsp. olive oil
1 c. warm milk
1 c. warm water
Garlic powder
Olive oil
Salt and black pepper

Preheat oven to 350 degrees. Mix dry yeast with flour and salt. Make a well in bowl and add milk, water and olive oil. Mix with fork until blended. If mixture is too moist, add more flour. Remove dough from bowl and knead until smooth and elastic. (You may need to use more flour to keep dough from sticking to your hands.) Kneading should take about 10 minutes.

Place dough in greased bowl and cover. Place in a warm spot. Allow dough to double in size, about 1 hour. Grease large cookie sheet with butter. Roll dough out to size of cookie sheet. Brush olive oil on top of dough. Sprinkle with garlic powder, salt and black pepper.

Allow dough to rest 20 minutes, then bake until top and bottom are golden brown, 25-35 minutes. Frozen bread dough can be used in place of homemade crust.