1 1/4 c – Water (110 degrees)
1 ¼ tsp – Sugar
1 ¼ tsp – Salt
2 T – Olive Oil
3 c – Hi-Gluten Flour (Pillsbury)
¼ tsp – Garlic Powder
1 ½ tsp – Instant Dry Yeast (flieshmans ADY)

I made this batch of dough around 1:30 and let it rise in the breadmaker. I was hungry, so I made the dough into one big thick pie.

I had Neapolitan sauce left over from the last batch, so I used it cold with no changes. I used a lot of sauce this time.

Dough was elastic, but I was able to hand toss it to size. I treated the bottom with corn meal and prepared the pizza on the peel. Half cheese, half sliced onions. I brushed the edge of the crust with olive oil and sprinkled garlic salt on it.

Pizza cooked for 13 minutes @ 480 degrees. Fresh batch of dough seemed to have a bit less taste and fewer voids – I think things taste better when they’ve had a chance to ferment. Crust was almost an inch with nice texture and good bite. The bottom seemed a bit hard, though. I think that is because the dough was so fresh. The garlic crust was tasty, but a bit salty – I’ll have to try something else for crust flavor. The olive oil gave the crust a nice color.