1 1/3 + 1/8 c - Water (slight added to compensate for addition of cornmeal)
2 tsp - Sugar
1 ¼ tsp - Kosher Salt
2 T - Olive Oil
3 c - Hi-Gluten Flour (Pillsbury)
¼ tsp - Garlic Powder
1 t - Baking Powder
2 t - Corn Meal
1 ½ tsp - Instant Dry Yeast (flieshmans ADY)

Variables changed:
Addition of corn meal and small amount of water to compensate.

Mixed ingredients in bread machine and allowed it to rise for 60 minutes. I stretched it and panned the dough immediately after patting it slightly with flour. Used a cookie sheet greased with olive oil. Sprayed crust edges with spray shortening and allowed it to sit while I made sauce (helped it to fill out the pan).

Cooked at 480 degrees for 10 minutes and parts were not cooked well enough (bottom still white and top was slightly doughy under the sauce). I think it was because I left the stone in the oven, but the pan couldn’t touch it since the handles for the stone were there causing a 1 inch gap between the stone and the cookie sheet. Next time I will remove the stone and place cookie sheet directly on bottom rack of oven. Crust rose over 1 inch – maybe even 1 ½ inches! Corn meal seemed to add flavor, no noticeable texture difference. It had a flavor very much like pizza hut pan dough but not as oily or crisp on bottom. Dad suggested that I sauce closer to the crust edge. Pizza was topped with fresh mozzarella, blended fresh provolone and pepperoni and thin mushrooms. I used Neapolitan sauce and it complimented the crust very well. Best yet thick crust!