Prep your spices: Measure everything into a medium bowl. Lightly crush the fennel seed with a mortar and pestle or the bottom of a mug to release aroma.
Combine and mix: Whisk until the mix looks even, with no clumps of garlic or onion powder.
Adjust texture: For a finer pizzeria-style blend, pulse the mix 4–6 times in a spice grinder or small blender. Do not over-grind, or you’ll turn it dusty.
Taste a pinch: Rub a small pinch between your fingers and smell. If you want more heat, add another 1/2 teaspoon red pepper flakes. If you want more herb-forward flavor, add 1 teaspoon basil.
Jar it up: Funnel the seasoning into an airtight spice jar. Label with name and date.
Sauce: 1 to 2 teaspoons per 1 cup of pizza sauce.
Cheese layer: Sprinkle 1/2 teaspoon over each 12-inch pizza before baking.
Dough boost: Knead 1 teaspoon into 1 pound of pizza dough for aromatic crust.
Finishing touch: Dust a pinch over hot pizza right out of the oven.
Garlic bread and calzones: Mix 1 teaspoon with 2 tablespoons melted butter or olive oil and brush on.
