Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes.

Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.

Using the dough hook on your standing mixer, slowly add the flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky.

Using the dough hook, knead the dough for 4 minutes. Let rest for 3 minutes. Knead for another 4 minutes.

Coat a bowl with olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise until doubled, about 1 hour.

Preheat an oven to 450 degrees. Put your pizza stone in the oven and let sit for 20 minutes.

When done rising, roll the dough out until 1/4-1/2 inch thick. Move the rolled dough to the pizza stone and top with pizza sauce, cheese, and desired topping. Bake in 450 degree oven for 15 minutes, or until crust is golden and cheese is melted.

Combine all ingredients in a medium-sized saucepan over low heat. Taste and adjust as necessary.

Let cook over low heat for at least 20 minutes, up to an hour.