Add the ingredients in the order they are listed to your bread machine's bread pan fitted with the paddle attachment.

Select the Dough program and press "Start". Most machines take about an hour and a half to complete the cycle.

Brush olive oil around the inside of a large mixing bowl. Transfer the dough from the bread pan to the bowl and remove the paddle. Gently punch the dough down and turn it over in the bowl so that it is covered in the oil. Cover the bowl with plastic wrap or a clean towel.

If you don't want to bake with the dough today, you can place the covered bowl in the fridge and leave the dough for up to 3 days.

Plan to move the bowl to a warm spot in your kitchen 2 hours before you want to bake so that the dough can come to room temperature and then rise.

Place the covered bowl of dough on your stovetop or another warm spot in your kitchen and let the dough rise for 1 hour. (If the dough was refrigerated, add an additional hour.)

Place a pizza stone on a rack in the center of your oven and preheat to 450°F for at least 30 minutes.

Transfer the pizza dough to a baking mat. Do not flour the mat, you want the dough to stick a little bit so it is easier to pat into shape. Use a bench scraper or pizza wheel to cut the dough in half. Put one half back in the oiled bowl while you pat out the first crust.

Use your fingers to pat the dough into a 12-inch circle. If the dough insists on shrinking, let it rest for 5 - 10 minutes and try again.

Place a piece of parchment paper over the pizza crust and smooth out the air bubbles. Roll up the baking mat, flip it, and unroll the mat so the parchment paper is now on the counter and the baking mat is on top. Peel back the baking mat, you should now have the pizza crust sitting on parchment paper.

Brush olive oil around the edges of the crust and then top with your favorite pizza toppings.

Repeat with the second half of the dough.

To get the crispiest crust, you'll want to bake the pizza on the parchment paper directly on the hot pizza stone in the oven. For a softer crust, you can place the pizza on a metal pizza pan and bake it on the hot stone.

To get the pizza onto the hot stone without spilling, it is a good idea to slide the pizza on the parchment to a metal pan and use it as a "pizza peel" to carry it to the oven. Rest one edge of the pan on the hot stone and carefully slide the parchment off the pan and onto the stone.

Bake the pizza for 12 - 15 minutes or until the edges are golden brown and your toppings have melted and are gently bubbling.

To remove the pizza from the stone, use a metal pan and slide the parchment off the stone onto the pan.