1. Add all your ingredients in order as listed into your bread machine or stand mixer with dough hook attachment. If using a bread machine, set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 14 titled “Leaven Dough”. If the dough is looking too wet/sticky, add in a tablespoon or two of flour.
2. If using a stand mixer, add in your wet ingredients and yeast, give it a good stir and follow up by adding in your dry ingredients and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that elastic dough texture. Add in a tablespoon or two of flour if the dough is looking too wet/sticky. When finished, cover with a wet tea towel and let it sit in a warm place for 1 hour.
3. Remove the dough from your bread machine or bowl onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. Shape into a ball and let rest for 15 minutes.

For Baking On A Pizza Pan

1. Preheat oven to 400 degrees.
2. Flour a surface and gently lift and place your dough on top. Flour the top of the dough and roll into a circle. I roll it into about a 14" circle and then roll the edges to create a crust, making it about a 12" circle. Feel free to roll it even thinner to create a larger thin crust pizza and a smaller outer crust. I like both a thick or thin crust, so I change up the pizza size based on preference that day!
3. Take a fork and poke the dough about a dozen times to help it bake and heat better. Drizzle a little olive oil over the pizza and gently pat it into the dough.
4. Place your dough gently onto a greased pizza pan. Bake for 8-10 minutes without the toppings.
5. Remove from the oven and finish by adding your toppings, starting with sauce, then cheese, then meats and veggies then a little more cheese.
6. Bake for 15-20 more minutes or until you have a golden crust.
7. Let it cool about 10 minutes before slicing and eating!
8. Store in the fridge for 7 days and reheat to enjoy again!

For Baking On A Pizza Stone

1. Place your pizza stone on the very lowest rack in your oven and preheat to 500 degrees. We want this stone to be very hot. I like to let my stone have at least 35 minutes to heat up before placing the pizza on it.
2. Flour a surface (use corn meal as well here if desired) and gently lift and place your dough on top. Flour the top of the dough and roll into a circle. I roll it into about a 14" circle and like to keep it quite thin. You can either roll the pizza edging up to make a crust or leave it flat as is. The dough on the sides will naturally pop up without the toppings on them.
3. Add your toppings to your pizza as desired. Open your oven and sprinkle a good amount of corn meal onto your pizza stone to prevent sticking. Using a proper pizza paddle, a cookie sheet or even your hands, place your pizza dough on top of the pizza stone. Set your timer for 6 minutes. After 6 minutes, rotate your pizza with a large metal/wood spatula and cook for another 6-8 minutes or until very well done and bubbly.
4. Remove from the oven and let cool about 10 minutes before slicing and eating!