Ingredients:
- 1 ¼ cups (300 ml) lukewarm water
- 2 Tbsp (30 ml) olive oil
- 3 cups (360 g) bread flour (or strong white flour)
- 1 tsp (5 g) fine sea salt
- 1 tsp (5 g) granulated sugar
- 1 ½ tsp (7 g) instant dry yeast (fast-acting)
Instructions:
- Ensure the kneading paddle is properly seated in the bread machine pan. Pour the lukewarm water, followed by the olive oil, into the pan.
- Carefully spoon the flour over the liquid. Create a small indentation (a well) in the top center of the flour.
- Place the salt and sugar along the edges of the flour (away from the indentation). Gently place the instant yeast directly into the small indentation.
- Place the pan into the machine. Select the Dough or Pizza Dough cycle and press start.
- After the machine has been mixing for 5-7 minutes, check the dough consistency. It should form a smooth, tacky ball pulling cleanly from the sides. Adjust with 1 teaspoon of flour or water if needed.
- Allow the machine to finish the full cycle (approximately 90-110 minutes). The dough should have doubled in volume.
- Once the cycle finishes, immediately remove the pan. Lightly flour your hands and gently punch the dough down to release the gases.
- Turn the dough out onto a lightly floured surface. Divide the dough into two (for large pizzas) or three (for smaller pizzas) equal portions.
- Shape each portion into a tight ball, place them on a lightly floured tray, cover loosely, and allow them to rest for 20-30 minutes to relax the gluten.
- Working with one dough ball, use your hands to gently flatten and stretch the dough outward from the center, leaving a slightly thicker crust edge.
- Transfer the shaped dough to a pizza stone or preheated baking tray. Add sauce and toppings. Bake at the highest oven setting possible (usually 230°C/450°F and above) until the crust is golden brown (10-15 minutes).