1 3/4 cups
luke warm water, plus
water, luke warm
3 1/4 teaspoons
1 1/2 teaspoons
bread machine yeast
- Set your bread machine to the dough setting for a 1 lb. loaf.
- Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
- After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
- Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
- Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
- The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
- Rub each ball with olive oil.
- If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
- Allow the dough to sit at room temperature for 2 hours before making the pizza.
- Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
- Heat the oven to 425 deg.
- I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
- Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
- Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
- Bake for 10 minute.
- Top with provolone or mozzerella cheese.
- Bake another 5 minute or until the bottom is lightly brown.