Pizza Dough Homemade Bread Machine

Ingredients

• 1 1/3 cup Water warm to the touch
• 2 teaspoon SAF Yeast or 2 1/2 teaspoons bread machine yeast
• 14 cup Olive Oil
• 3 1/2 cups Bread or Pizza Flour
• 1 tablespoon Suagr
• 1 1/2 teaspoon Salt

Instructions

1. BEGIN by mixing the warm water with the yeast. Stir and place in bottom of bread pan. NOTE: If you are using a delayed start time, do NOT mix the water and yeast, Add yeast last and on-top of the dry ingredients.
2. ADD the olive oil, flour, sugar, and salt.
3. ADJUST bread machine (1 1/2 or 2 lb bread machine) to the dough cycle and start when ready. Thy cycle will take roughly 1 hour and 30 minutes but can vary depending on your machine.
4. WHEN the machine beeps at the end of the dough cycle (will be a soft ball), unplug machine and immediately remove the ball from the pan and place on a lightly floured working surface.
5. DIVIDE the dough into desired number of portions (portion size dependent on the pizza your wish to make).
6. FLATTEN each portion into a disc kneading a few times then folding the edges into the center.
7. COVER with a damp cloth and let surface rest for 20 to 30 minutes until the dough has increase by about 20%.
8. ROLL out into desired pizza shape or place in a plastic food storage bag and refrigerate for up to 24 hours. The dough ball may also be stored in the freezer for up to 3 months.
9. TO use from the refrigerator, let rest for 20 minutes at room temperature before rolling out. To use from the freezer, thaw in refrigerator overnight first, then let rest 20 minutes at room temperature.
10. SUGGESTED BAKE INSTRUCTIONS: Preheat oven to 450F. Brush pizza pan with olive oil and sprinkle with corn meal or semolina. Lay rolled dough onto pan. Top with favorite ingredients and bake for 12 to 15 minutes or until color is achieved. If your dough is soggy after baking, you may have too many ingredients on-top. Consider baking the dough first, then topping it, and then re-baking or cooking the cheese / toppings.