This pizza dough couldn’t be easier to prepare. Just combine the ingredients in your bread machine and turn on the basic dough cycle (NOT the quick dough cycle).  You have to keep hitting the selection button until the little arrows are on both the “basic” and the “dough”.  Don’t forget to push start!

In the bread pan of the bread machine, combine (in this order) the warm water, olive oil, salt, flour and yeast. Allow yourself two hours before you want to actually bake the pizza because the entire dough cycle takes about 2 hours. Place the ball of dough in the middle of your lightly greased pizza pan and roll out to the edges. Turn the pan 1/8 of the way around each time, beginning in the middle each time.  You may have to finish with your fingers, squeezing the dough up to the rim.  When all rolled out, the middle of the dough should be slightly thinner than the perimeter of the pan.  Prick the dough with a fork all over to prevent dough from bubbling up while baking. Lightly spray or brush olive oil over entire dough, especially the edges, and salt and pepper to taste.  Top with sauce, cheese (usually 2-3 shredded cups per pizza), and toppings as desired. Please note that if you are starting with raw meat you should precook it before adding it as a topping.For the Sauce:
1/4 cup olive oil
10 cloves of garlic, minced
1 can of crushed tomatoes (15 oz)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp freshly ground pepper
1 – 2 tablespoons red wine vinegar
Salt to taste
Sucanat with honey (or sugar) to taste.  This helps balance the tanginess of the vinegar.Warm the oil over medium heat.  Add the garlic and cook until fragrant, about 2 minutes.  Mix in remaining ingredients and simmer on low for five minutes.   Makes 2 3/4 cups.  I usually double this recipe even if I am only making one pizza because it tastes great on pasta. The trick to this sauce is to get a nice balance between the vinegar, salt, and sucanat with honey.  This is hands down the best sauce we have ever had. However, if you are feeling lazy, you can cheat and use the jarred stuff.  But it pales in comparison!To Bake:  Preheat oven to 450 degrees.  Bake for 9 – 12 minutes. Make sure you check starting at 9 minutes since every oven is different.  I wanted to include you the link of the pizza pans I use that are AWESOME.

The recipe above makes one thicker pizza dough in this pan or two thin crust pizzas.  I usually make two pizzas at one time, so I start four hours ahead if I want to do two thicker pizzas or four thinner pizzas.  I make one batch of dough and cover it in a bowl and set it aside at room temperature while I wait for the other batch of dough to complete. If you do this, you might need to add just a touch of water to rehydrate the dough if it dried out at all while you made the second batch.  I do not recommend putting the first batch in the fridge unless you bring it to room temperature before rolling it out.   One pizza makes 8 large slices.