Water: 3.2 oz
Bread Flour: 5.7 oz
Yeast: 1/3 ts
Salt: 1/4 ts
Olive Oil: 2 ts
Corn Oil: 7 ¾ tsp
Butter/Margarine Softened: ½ tsp
Sugar: 1 1/8 tsp
1. Mix all (except butter) for several minutes in a bread machine.
2. Add butter for the last minute so it’s just incorporated
3. Form into ball and put in fridge overnight.
4. The next day take ball out at least 2 hours before making pizza
5. I put the dough ball into my previously oiled 9″ deep dish round pan with 2″ high straight-sides. Patting it out flat by hand, I tried especially to crimp or pinch the edges of the crust very hard to give the crust a nice real thin edge.
6. I then put in a layer of sliced Mozzarella cheese
7. Added some provolone cheese pieces, then a sausage
8. Filled with sauce (next time I would use less)
9. Sprinkle with parmesan
10. I baked the pizza on my pizza stone on the bottom oven rack, which I previously heated up for an hour at 475 degrees F.
11. I reduced the heat to around 450, turned the pizza 180 degrees after 15 minutes, put the oven’s convection (fan) feature on for the last 10 minutes, and then took the pizza out after cooking for around 22 minutes.