Combine the water and yeast and allow it to stand while you gather the rest of the ingredients and add them to the bread machine pan. Pour the water/yeast mixture in. Use the Knead (#9) option. When the kneading is complete, remove the dough from the machine, form it into a ball (or you can divide into 4 portions at this time, if desired) and let it rest for 20 minutes before rolling into 10-inch circles to make pizza.
If desired, you can place the dough in a plastic bag lightly drizzled with olive oil, and refrigerate it for up to 3 days before using it. Top the crusts with your favorite toppings and bake in a 500° oven on a pizza stone for 12 minutes, or until the crust is brown and the toppings are hot. You can use this dough to make smaller or larger pizzas, or thicker pizzas, as desired, and you can bake it on a pizza pan, a cast iron skillet or on your grill.
Y IELD : 4 - 10” PIZZAS
PREP TIME : 5 MINUTES
MACHINE TIME: 10 MINUTES
Ingredients
1 1/2 CUPS WATER
1 TEASPOON ACTIVE DRY YEAST
4 CUPS (18 OUNCES) BREAD FLOUR
1 1/2 TEASPOONS SALT
1 TABLESPOON OLIVE OIL
1/2 CUP SEMOLINA FLOUR