Boboli Type Herb & Cheese Pizza Crust Abm

This came from another one of my pizza cookbooks for a Boboli type crust but without any un-pronouncable ingredients. I'm not claiming it's a Boboli clone at all, this sounds tasty regardless. I think a mix of hard cheese like parmesan, romano, and asiago would do nicely in this instead of just parmesan. Prep time accounts for dough cycle, mine is 90 minutes.

• Ready In: 1 hr 40 mins
• Serves: 2
• Yields: 2 10-12

Ingredients

• 1  cup warm water
• 3  cups all-purpose flour
• 1  teaspoon sea salt
• 2  tablespoons olive oil
• 1  tablespoon sugar
• 2  teaspoons active dry yeast
• 1  teaspoon  minced garlic (or 1 clove, chopped)
• 2  teaspoons parmesan cheese
• 1⁄2 teaspoon  italian seasoning

Directions

1. Add all in the ingredients into your bread machine according to manufacturer instructions, although it's recommended to put the garlic in before the flour so it doesn't slow down the yeast. Do a dough cycle on the machine.
2. When the dough cycle's finished, split the dough across two oiled 10" or 12" pie or pizza pans depending on how you like the thickness/consistency. Sprinkle the dough with extra parmesan cheese.
3. Bake 8-10 minutes at 450F or until light brown. If you're going to eat the pizza right away, add your sauce, cheeses, and toppings of your choice and bake another 10-15 minutes, but for storage let cool then wrap tightly in foil and freeze.