This is intended for the bread machine, however if you are handy with breadmaking, I am sure you won't have any problems making it without a bread machine. Let me explain first that there are three different sizes of dough recipe. Small, medium, and large. The small size will make one 14-inch pizza; medicum will make one 14-16-inch pizza; depending on thickness of crust, large will make two 14-inch pizzas. So, what I will do is list the ingredients and in parentheses I will put three measurements. The first will be the amount for small, second for medium, and third for large. Hope this doesn't cause any confusion!
WATER: (2/3 cup, 1 cup, 1 1/3 cups)
OLIVE OIL: (2 tsp, 1 tbs, 1 1/3 tbs)
SHREDDED MOZZERELLA CHEESE: (1/3 cup, 1/2 cup, 2/3 cup)
SALT: (1/2 tsp, 1/2 tsp, 3/4 tsp)
ALL PURPOSE FLOUR: (2 cup, 3 cup, 4 cup)
YEAST: (1 tsp, 1 1/2 tsp, 2 1/2 tsp)
After you get the dough out of the bread machine (set on dough cycle) knead and let rise for 15-30 mins. Press dough out into desired shape (I used a large square cookie sheet oiled with olive oil). Turn excess under on edges to form a crust. Rub edges lightly with olive oil. Sprinkle entire area with garlic powder and italian seasoning. Spread pizza sauce on and add cheese and desired toppings. I also sprinkled the outer edges of the crust with Adobo, which is a Latin seasoned salt (salt, oregano, tumeric, and garlic if you would like to make some). Bake in a preheated oven at 500 degrees for 5-10 minutes. I actually baked mine at 500 degrees until crust was set and cheese was melted. To brown crust I then placed it on the top rack and turned on the broiler for a minute or so. Let it cool slightly before cutting.