Ingredients:

  • 1 cup (240 ml) Warm Water (approx. 105°F / 40°C)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 3 cups (360 g) Bread Flour (high protein)
  • 1 tsp (5 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt
  • 2 tsp (6 g) Instant Dry Yeast (or Bread Machine Yeast)

Instructions:

  1. Load Liquids: Place the warm water and olive oil into the bread machine pan first.
  2. Add Dry Ingredients: Carefully layer the bread flour over the liquids, ensuring it covers the water completely.
  3. Create Wells: Make small divots on opposite sides of the flour layer. Place the sugar in one well and the salt in the other. Do not mix.
  4. Add Yeast: Place the instant dry yeast directly on top of the flour, making sure it sits away from the salt and liquids.
  5. Start Cycle: Secure the pan in the bread machine. Select the Dough or Pizza Dough setting (usually 1 hour 30 minutes to 2 hours). Press start.
  6. Check Consistency: Five minutes into the kneading cycle, check the dough ball. It should be soft and elastic, clearing the sides of the pan cleanly. If too wet (sticky), add flour 1 tablespoon (15g) at a time. If too dry (crumbly), add water 1 teaspoon (5ml) at a time.
  7. Remove Dough: Once the cycle finishes and the dough has completed its first rise, carefully remove the dough ball onto a lightly floured work surface.
  8. Punch Down: Gently punch the dough down (degassing it) to release the built-up fermentation gases.
  9. Divide and Rest: Cut the dough in half using a bench scraper or sharp knife. Roll each half into a tight, smooth ball.
  10. Pre-Shape Rest: Cover the two dough balls loosely with plastic wrap or a damp tea towel and let them rest on the counter for 10 minutes. This relaxes the gluten, making them easier to roll.
  11. Shape the Pizza: Take one ball and gently stretch or roll it into your desired pizza shape (a 12-inch circle is standard). Work quickly and lightly to avoid tearing the dough.
  12. Final Proof: Transfer the shaped dough onto a lightly oiled baking sheet or floured pizza peel. Add toppings and allow the assembled pizza to rest for a final 15 minutes before baking.