1 1/4 c Water (115 degrees)
2 T Olive Oil
1 T Sugar
1 ¼ tsp Salt
3 c Hi-Gluten Flour (Pillsbury)
¼ tsp Garlic Powder
1 ½ tsp Instant Dry Yeast (flieshmans ADY)

Combine ingredients in order into bread maker bin. Use the dough setting on bread maker to mix dough for about 30 minutes. Remove Dough and roll it into a ball by tucking the edges under the dough ball. Lightly oil the outside of the ball and place it in a zipper storage bag in refrigerator for 5-20 hours.

Once ball has risen, remove from bag and stretch by hand using corn meal beneath if desired for texture, flavor and ease of stretching. Prepare pizza on a peel.

For thinner crust pizza from same dough, cut dough into two balls and allow them to rise separately.

 

  

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