Pizza was requested for dinner tonight so I'm posting my version of Pizza for you instead.
A friend of mine passed along a Foccacia Bread recipe years ago and while I rarely make it to use as bread (sometime pannini) I do use it as my base for Pizza dough. I make my dough in a breakmaker under dough setting.
2 3/4 cups all purpose flour
1 tsp salt
1 tsp white sugar
1 tsp chopped or minced garlic
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch ground black pepper
3 tablespoons olive oil
1 cup water
1 tbsp parmesan cheese
1 tbsp bread machine yeast
Bake in oven for 8 minutes at 425 degrees F.
If you make the bread without pizza toppings, place dough on greased baking sheet, and pat it down to 1/2 thick rectangle, brush the top with olive oil and spring parmesan cheese and cup of mozzarella cheese. Preheat oven.
For Pizza I take the dough and usually divide it into two. I allow it to rise for about 1/2 hour, and then form the round dough bases on a well floured surface. I place two Pizza Stones in the oven for about 10 minutes while preheating and working on the pizza's themselves. Preheat oven to 425 F when you start to make the pizza's.
Spread some cornmeal on the pizza stone and transfer the pizza onto the stone. Bake for approx 11-13 minutes.
Roll your dough to approx 1/4 inch thick. Pinch around the sides to ensure the ingredients don't slide out. Spread pizza sauce on the dough
Add ingredients as desired. I use cooked chicken, pepperoni, green and red peppers, and mushrooms, and course plenty of mozzarella cheese. Please note, I usually double the recipe above and divide into three for our family. I also substitute one third of the white flour for whole wheat, and use both regular mozzarella and soya mozzarella for a bit of a healthier option.
Sprinkle more cheese over the top of the ingredients.
Here is the pizza all baked up. Note the dough rises quite a bit so making it as thin as you can prior to baking will give you a thinner crust.