1 1/4 c - Water (80 degrees)
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:
I lowered the temperature of the water to 80 degrees (attempt to slow fermentation rate).

Dough was allowed to rise for 60 minutes in bread machine. Dough was not nearly as far fermented as in previous batches. Very workable. I cut it in half, balled, and placed them in oiled bowls. Placed in the refrigerator (around 9:00 PM). In the morning, dough balls were nicely risen, with smaller voids than previous batches. They had both risen to almost fill the oiled bowls.

Made two 11 inch pizzas. Dough was nice to work and making two balls made the final crust a decent thickness. I used my Neapolitan sauce recipe, doubled, but 2 teaspoons of salt was too much. The salt made the sauce too salty. Half of the sauce was taken out and Texas Pete’s hot sauce was added to the rest (I used the remainder of the bottle, so the amount is unclear). One pizza was topped with pepperoni/mushrooms/mozzarella/provolone. The other was made into a buffalo chicken pizza. The pepperoni pizza was too salty, almost ruined. The buffalo chicken was good.

I will have to modify the amount of salt used in the Neapolitan sauce because the salt was too powerful.