Place flour, salt, garlic, oregano and basil in the bowl of a stand mixer
Add sugar and yeast to the heated water, stir and proof for 5 minutes
Start the mixer on low, (#2 Kitchen Aid), with a dough hook and add the water/ yeast mixture.
Mix until the dough forms around the hook, adding water,1 tsp at a time until the dry ingredients are all incorporated. If too sticky, add flour 1 teaspoon at a time until it no longer sticks to the bowl.
Continue to knead for 20 minutes on no more than #2 speed.
Remove the dough hook then cover the bowl with a kitchen towel and let rise for 1 hour.
Place a pizza stone in the oven on a center rack if using and preheat the oven to 500°.
Take the dough from the bowl, divide in half and then cover with a towel or plastic wrap for 30 minutes
Roll the dough on a flour-coated surface to form the pizza, (two large). Or, divide the dough as desired to make smaller pizzas. Once rolled out to the desired thickness, dock the dough with a fork or docking tool. The more holes the better. This will prevent large bubbles from forming.
Place the formed dough onto a lightly floured cookie sheet and bake for 5 to 6 minutes. Or flour a pizza peel and place the formed dough onto the peel and slide onto the pizza stone, Bake for 4 to 5 minutes, or until slight browning occurs.
Remove from the oven and add sauce, (meat if desired), most of the cheese, mushrooms, and then the remaining cheese.
Bake for 7 to 10 minutes, until the cheese and dough has browned.
Remove from the oven and slice and serve