Have really been enjoying... reading lots of forum post and trying out dough recipes I have found on the forum... this one is very easy to make & works everytime & slips of the pizza slip without sticking

Below is my favorite one so far...

Total Formula:

Flour (100%): 558.43 g | 19.7 oz | 1.23 lbs

Water (45%): 251.29 g | 8.86 oz | 0.55 lbs

Salt (1.5%): 8.38 g | 0.3 oz | 0.02 lbs | 1.5 tsp | 0.5 tbsp

IDY (.3%): 1.68 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp

Oil (8%): 44.67 g | 1.58 oz | 0.1 lbs | 9.93 tsp | 3.31 tbsp

Sugar (1.5%): 8.38 g | 0.3 oz | 0.02 lbs | 2.1 tsp | 0.7 tbsp

Total (156.3%): 872.83 g | 30.79 oz | 1.92 lbs | TF = 0.1

Single Ball: 436.41 g | 15.39 oz | 0.96 lbs

The way I have been making this is...

I start by adding the yeast to warm water (105%) & let stand for 8 mins (I know it's idy, but seems to work well when I do this... like ady). Then I put my flour (Gold Medal - Better for Bread), salt, sugar in my food processor, turn it on & run for about 10 secs.

Then I turn on the food processor and slowly add the oil, then the water/yeast & let run for about 45 secs.

Take it out knead into a ball for a few secs & put in a Tupperware container for about 5 or 6 hours (will rise to about double in size).

Makes two very tasty 14" pizzas...

Great crust my best so far... I have been baking at 550 on a pizza stone for about 9 mins.