| 3/4 cup warm water | 1 Tbl. olive oil |
| 2 1/4 cup all purpose flour | 1 tsp. salt |
| 1 tsp. sugar | 1 tsp. dry yeast |
Place ingredients into bread machine in order (water, oil, flour, salt, sugar, yeast). Set on Pizza Dough setting, which will run for one hour.
Preheat oven to 450 degrees, with pizza stone on the shelf in the middle of the oven.
Spread a lot of corn meal on the pizza peel. Then spread some more on. Remove complete dough from machine, and set on peel. Roll out a bit with rolling pin, to maybe half-size. Pick up, and begin to spin a bit on the knuckles, pulling the dough gently outwards with each toss. Do this until the pizza is roughly the right size (big enough to almost touch the edges of the flat part of the peel). It is fine if the center is paper-thin, so long as it doesn't break. Place down on the peel, and use fingers and rolling pin to even out the edges.
Spread toppings on pizza -- sauce, then solids, then cheese. (Exact choice of toppings depends on what kind of pizza you're making.) Spread all almost all the way to the edge -- leave no more than 1/2" at the edge.
Slide pizza from peel onto pizza stone; there will usually be a bit of smoke. Bake for 8-10 minutes, until cheese and crust are browning nicely. Remove stone, and serve immediately.