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

Variables changed:
Replaced bread/all-purpose flour mix with all hi-gluten flour. Slightly raised water ratio.

Dough was allowed to rise for an hour and a half in bread machine (a bit too long by mistake). Smelled a bit, but I think it’s salvageable. Dough was somewhat sticky, but easy to ball. Oiled and placed in bag (11:45 pm). Placed in refrigerator for 18 hours and expanded almost out of bag. I have to find a way to slow fermentation rate. Dough was workable, and fairly elastic; had to toss it. Might have trouble making it much thinner without a roller. Baked at 480 degrees for 10 minutes.

Topped with grated mozzarella, provolone, pepperoni, half onion. I botched the sauce. I put 1 t kosher salt in! Do not do this. Had to fix the sauce, so not sure of exact measurements. Used Neapolitan ingredients. Used crushed tomatoes instead of puree. I think puree is better.

The crust cooked perfectly! Best Yet! Soft, light, chewy crumb with a crisp outer layer and crust edge, slightly hard bottom (not very noticeable). Pizza had a slight aftertaste which I can’t identify (over proofing, bad onions, provolone?). Crust was slightly thick, about ¾ inch. Had a few bubbles – crumb was perfect.

Next step is to reduce the fermentation rate. I think these batches are over proofed. Try taking it out of the mixer as soon as it’s done and retard it, or possibly lower the yeast amount.