Using your favorite dough preparation method (hand, mixer, machine), mix the dough and knead until smooth and elastic. Cover and let stand for 10-15 minutes.
While the dough is resting, prep your toppings and mix the garlic sauce. You can use whatever flavor alfredo you prefer, but garlic alfredo gives it that extra little bit of sauce-y goodness.
Lightly grease a pizza pan or cookie sheet and spread your dough around by pressing out with your fingers. Or, you could do the fancy flippy flying thing. But I've got low ceilings, so I just press it out -- The pizza can be made into any shape you want. I like to fill the whole cookie sheet, creating a thin crust. My wife prefers crafting a med-thin crusted circle.
Spread your prepared garlic sauce on the crust, top with cheese, followed by toppings of your choice (I've been going with ham, black olives, and mushrooms while my wife favors a veggie blend of red onions, olives, mushrooms and bell peppers). Sprinkle a little more cheese over the toppings then straight to the oven.
Bake for 20-25 minutes until the cheese is melted and bubbling and the crust is just starting to brown. If you prefer a less crispy crust, lower the temperature to 400 but keep the cooking time the same.
Note: If you want your sauce to be extra garlicky, mix it the night before and let it sit in a sealed container in the fridge overnight.