Ingredients

Water – 1 cup + 1-2 tablespoons
Salt – 1 teaspoon
Olive Oil – 2 tablespoons
Sugar – 2 tablespoons
Bread Flour – 360 grams (seriously now, just weight it out, but it’s 3 cups if you don’t have a scale)
Instant Yeast – 2 teaspoons

Instructions

Add ingredients to bread machine in recommended order, per the manufacturer documentation. In my case, the ingredients are added in the order listed above. First, add luke warm water (like about 90-100 degrees F). Mix in salt, olive oil, and sugar. Pour flour over the water, then make a small indentation to put the yeast.

Run the dough/knead cycle on the bread machine, which is typically a 15 minute process. The first few minutes of the dough process is integral to ensuring a proper hydration mix between flour and water, so if it looks too dry, add more water. If you touch the dough and only a little of it sticks to your finger, your dough will turn out perfect.

After the dough cycle is complete, drop the dough in an olive-oiled bowl and let proof in the proofing drawer for about 30 minutes, or until it’s roughly double in size.

As soon as dough is risen, punch down and divide into 3 even parts for medium pizzas or half for two large pizzas.

To form a dough ball, tuck dough into itself from behind (does that even make sense?) until you’ve formed a good enough ball and place it back into the bowl until you’re ready to roll it out.

When rolling the pizza dough out, use plenty of flour, but also take care to not knead too much extra flour into the dough to prevent it from drying out.