Homemade Pizza II - Just nice and easy!

Thanks Pam for sharing the recipe for this pizza dough.
I prepared the dough on last Saturday and was able to enjoy 2suppers and 1 breakfast with compliment ^.^ Left 1 to go, planning for hawaiian-pizza.

This was my 2nd attempt preparing, baking and enjoying eating homemade pizza. The crust was thicker than my 1st attempt and it was the right crust that my family loves! Not too thin and yet not too thick ^.^ (compare the thickness with slices of barbecue chicken/tomato, should say double the size of the thin-crust pizza from my 1st attempt.)

The recipe was so simple and Pam was so nice describing step-by-step in detailed for a newbie like me ^.^

Ingredients:
- 1 3/4C water, ice-cold
- 1/4C oil (I used canola oil)
- 4 1/2C all purpose flour, chilled
- 3/4t salt
- 1T sugar
- 1t yeast

Method:
1. Put the ingredients according to the breadmaker's instructions and set to dough function. Restart/Reset to dough function after 15mins of kneading.

2. After kneading completes (finished dough should be springy, elastic, and sticky, not just tacky), remove the dough from the baking pan and divide to 4pieces on oil-parchment.

3. Sprinkle flour over the dough and shape into ball.

4(a). Store for few months: Pour some oil (few Ts) on a medium bowl and dip each dough into the oil so that it completely cover in oil. Or dip hand in the oil and touch the ball to cover it with oil.

- Put each ball in separate ziploc/bag and store in freezer (no longer than 3mths)

- Transfer to fridge 1 day b4 you want to cook. Remove from fridge 2hrs (or 1hr) before cook-time.

4(b). Store for few days: Put in a ziploc bag together with the pan. Mist them with spray oil and store in fridge for atleast 1-3days.

5. Roll out dough into round disc, spread a layer of pizza sauce, followed by mozzarella cheese. Then sprinkle desired topping and finally another layer of cheese.

6. To avoid sauce "leak out" and cause the crust to be wet, I use 4 chopsticks to secure each side :P

7. Bake in preheat oven @ 220C at lower-mid rack for 20mins.

I've simplified the steps for my own future reference. Please refer to the original recipe here.