1 c - Water (? degrees)
1 ¼ tsp - Sugar
1 tsp - Kosher Salt
2 T - Vegetable Oil
2 c - Bread Flour
1 c - All-purpose Flour
¼ tsp - Garlic Powder
¼ tsp - Onion Salt
1 ½ tsp - Instant Dry Yeast (flieshmans ADY)

Variables changed:
I wanted to see what would happen if I used vegetable oil (hank thought pizza outlet used that). I also lowered the water very slightly to make a more workable ball (keeping the oil high, I want to see what happens to the crust). Left out ¼ t of kosher salt in order to add Onion Salt for flavor.

Dough felt quite dry and rose to the top of the bread maker (I don’t remember this happening before). Immediately oiled and placed in bag in the refrigerator (11:15 p).

Dough was retarded in refrigerator for 18 hours. It had risen to fill the bag. Deflated when handled somewhat, very similar to previous batches. Baked 500 for 10 min. Cooked pretty thick, almost 1 inch (possibly should be splitting dough into 2 balls). Topped with Modified Neapolitan sauce, fresh mozzarella (from J. Gross) and pepperoni:

¼ can - Tomato Puree (Furmanos)
¾ t - Basil
¾ t - Oregano
1 t - Salt
1 t - Sugar
½ t - Garlic
¾ t - Black Pepper
2 t - Olive Oil
½ t - Dried minced onions

I can’t tell that the vegetable oil really made a difference. If it did, I doubt it would be noticed by anyone. I’ll go back to Olive Oil for health reasons. I don’t think the cost difference is large. At this point, I can say that it’s definitely water that makes the difference for thick puffy crust.

1 c Water = Traditional 1 1/3 c Water = Pan dough

Pizza was very tasty. Cheese was very good and flavorful. Still had a hard bottom.

I’d like to see if I can get a mix that rises more slowly overnight. Dough was already full in bag when checked in the morning. Maybe the flieshmanns yeast too powerful. Not sure what less rise or slower rise would do to crust consistency. Also, the dough is still not light/lean enough. We’ll see what the hi-gluten flour does. Think I’ll lower oven temp.