Ingredients:

  • 1 1/4 cups (300 ml) Lukewarm Water (Filtered, 105°F–115°F)
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1 teaspoon (5 g) Granulated Sugar or Honey
  • 3 cups (420 g) Strong Bread Flour (or '00' equivalent)
  • 2 1/4 teaspoons (7 g) Active Dry Yeast or Instant Yeast (1 packet)

Instructions:

  1. Prepare the Pan: Ensure the kneading paddle is securely fitted into the bread machine pan.
  2. Add Liquids First: Pour the lukewarm water and olive oil directly into the pan.
  3. Add Dry Ingredients: Sprinkle the salt and sugar/honey into the water.
  4. Add Flour Layer: Carefully spoon the bread flour over the wet ingredients, creating a blanket layer. Do not mix.
  5. Create a Well: Use your finger to make a small well or indentation right in the centre of the flour blanket.
  6. Add Yeast: Place the measured yeast directly into the well. Ensure the yeast is protected from direct contact with the salt or water at this stage.
  7. Select the Program: Close the lid and select the Dough or Pizza Dough cycle. Start the machine.
  8. Monitor the Consistency (Crucial Check): After the initial 5–8 minutes of kneading, open the lid briefly. The dough should form a smooth, elastic ball that cleans the sides of the pan entirely. Adjust consistency by adding small amounts of flour (if sticky) or water (if lumpy) as needed.
  9. Complete the Cycle: Allow the machine to finish the complete cycle, which includes kneading and the first rise.
  10. Remove Dough and Punch Down: When the cycle ends, turn the dough out onto a lightly floured surface. Gently press the dough to release the gas (degassing).
  11. Divide and Rest: Divide the dough into two or three equal portions. Shape each piece into a taut ball.
  12. Final Proof: Cover the dough balls loosely and let them rest for 15 minutes. This allows the gluten to relax, making shaping much easier.
  13. Shape and Bake: Using floured hands or a rolling pin, shape the dough into your desired crust thickness. Transfer to a prepared baking surface, add toppings, and bake according to your chosen pizza recipe (usually 450–500°F / 230–260°C).