1 1/4 c - Water (90 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 at about 9:30 am and allowed it to rise in the bread machine until 11:00. Then I cut it into two balls, oiled them and allowed them to rise in bowls at room temperature for about an hour.

While the dough raised, I made Neapolitan sauce in double. I cut the salt back to 1 tsp since it was too salty last time. After tasting it, I had to add more sugar. I did not measure, but I would say I ended up with 7 tsp of sugar at the end. I used a whole can of furmano’s tomato puree. I’m starting to think that every can of furmano’s puree has a different acidity level – more on this to come…

Dough was elastic, but I was able to hand toss it to about 11 inch pies. I treated the bottom with corn meal and prepared the pizza on the peel. Topped them with fresh shredded mozz mixed with some kraft mozz and hand chopped pepperoni.

Pizza cooked in 9 minutes @ 475 degrees. Fresh batch of dough seemed to make the pizza seem fresher. Crust was about ¼ inch with nice texture and good bite. Very tasty pizza – I think I’ve nailed this one.