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

Variables changed:
Omitted Onion Salt. Changed proof duration.

Dough was allowed to rise for 30 minutes (half time) in bread machine. After that it was balled, oiled and bagged. Placed in the refrigerator. Dough still rose to fill the bag.

Texture of pizza crust was perfect. I slightly overcooked the toppings (maybe by 1 or 2 minutes). It was still very thick because I think I used too much dough for a 12 inch pie. Might have to trim the ball next time. Topped with blended mozzarella and provolone with sliced pepperoni from karns and thinly sliced mushrooms. Used the Neapolitan sauce but I didn’t make enough for 2 pies, so I had to make a recovery batch. I used 2 tsp of sugar in the sauce and crushed tomatoes mixed with puree.

This traditional crust is close to being done. I just have to play with the thickness and the perfect fermentation time. It is my personal favorite at this point. Mom said it was the best she ever had, and swears she wasn’t being nice because I was her son.