Wet:

Dry:

Atop:

First:

  1. Pour wet ingredients in the bottom of the bread machine pan; mix well.
  2. Cover with flour.
  3. Pour yeast into a depression in the center of the flour.
  4. Set bread machine to 'dough'; push 'go'.

After machine finishes cycling:

  1. Turn dough ball into a buttered or oiled bowl; flip once to coat ball.
  2. Cover dough with cling wrap, making sure to push out most air bubbles.
  3. Place in a warm area (like the server closet) to rise for about half an hour.

After second rise:

  1. Preheat oven to 450f.
  2. Generously flour a flat work surface, your hands, and a knife.
  3. Use the floured knife to cut the dough ball roughly in half for two 12" crusts.
  4. Turn dough onto floured surface; lightly dust with flour.
  5. Flatten the dough into a circle using your palms; do not knead. If the dough begins sticking, apply more flour.
  6. If you're feeling especially nimble, you might try draping the dough over your fists and spinning it a little to stretch it into a circle; be careful not to puncture or tear it!

For par-baked 'Hand-Tossed' crust:

  1. Place dough onto a round pizza sheet or square cookie sheet, arranging as necessary
  2. Use a fork to poke holes in the center of the crust, to discourage fluffing; leave the edge alone.
  3. Sprinkle with garlic powder or salt, or brush edge with butter or garlic olive oil for extra flavour, if desired.
  4. Bake at 450f for 5 to 7 minutes, or until dry, but not yet starting to brown.
  5. Cover with desired toppings and cheese, leaving edge free of sauce to rise.
  6. Bake at 450f an additional 10 to 12 minutes, or until crust is golden and toppings are bubbly and/or toasted.

For 'Deep Dish' crust:

  1. Place cast iron frying pan into cold oven to preheat along with.
  2. Once pre-heated, remove pan from oven. Use hot pads or oven mitts, as it will be quite hot.
  3. Melt 1 T butter in bottom of pan, and swish up onto the sides to evenly coat.
  4. Place dough round into frying pan; be careful not to splash hot butter everywhere.
  5. Smoosh dough very gently towards the edges, to seal the butter beneath without squirting out around the dough. Leave about half an inch of cast iron exposed above the dough.
  6. Top with your favourite toppings; leave about a half inch or inch of dough around the outside uncovered with sauce, to encourage it to rise further. Any cheese topping may (and should) extend all the way to the cast iron edge, for a nice toasted cheese crust.
  7. Bake at 450f for 10 to 12 minutes, or until cheese is nice and brown and toppings are bubbly.

Enjoy!

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