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)

Jenn mixed this batch of dough around 4:00 and let it rise in the breadmaker. Around 5:30 I cut the dough into two balls and set them aside while I prepped the toppings.

I purchased some sweet Italian sausage at the grocery store and rolled it into half-inch balls. After frying them, I set them aside. I also sliced thin fresh mushrooms and stick pepperoni. For sauce, I made a large batch of Neapolitan sauce which I modified to increase the sugar to 1 Tablespoon.

Dough was elastic and somewhat hard to stretch due to its freshness. I tossed the dough balls into 2 eleven inch pies. I treated the bottom with corn meal and prepared the pizza on the peel. I didn’t brush the edge of the crust with olive oil. I tried to spray shortening on the second pizza, but it didn’t have the same appearance after baking.

Pizzas cooked for 8 minutes @ 500 degrees. Crust was a half inch with nice texture and good bite. They were a tiny bit tough since the dough was fresh. The toppings tasted excellent! Italian sausage will be used again, but I have to find it cheaper or make it myself. Here are some pics: