Here's the recipe I learned from visiting the pizza making forum:

Larsâ Pizza

Ingredients

2 to 2-1/8 cups water
2 tsp malt powder (or 1 tsp sugar)
2 tbsp VWG (vital wheat gluten flour)*
1 cup semolina flour
1-1/2 tsp IDY (instant dry yeast)*
3 tbsp extra-virgin olive oil
3-1/2 cups bread flour**
1 tbsp salt

Directions

Pour 2 cups water into Kitchenaid mixing bowl, and add malt powder, VWG, and semolina flour. If you do not have VWG, it can be replaced with regular flour. Whisk together, and then add the IDY and olive oil. Add two cups of bread flour, and put the bowl on the mixer with the dough hook, and mix until blended. Then add the rest of the flour, one cup at a time, along with the salt. If the dough is too stiff, add the rest of the water. You may have to adjust the amount of bread flour to get a dough that is smooth and comes away from the bowl. The dough will be slightly sticky when finished. Complete the kneading by hand for a few turns, and place the dough in a bowl greased with a bit of olive oil, and allow to rise at room temperature for 1-1/2 hours. Divide the dough into thirds, and place in oiled plastic bags in the fridge overnight.

Remove dough from fridge and allow it to rest at room temperature for one hour before handling. Stretch the dough into a 12-13â circle, add toppings, and bake on a pizza stone or pizza screen at 500ð for 8-10 minutes, or until done. If your oven will reach a higher temperature, that would be preferable and will reduce baking time. If your oven will only reach 400ð, you may want to melt a layer of cheese on the crust before adding other toppings.

*Note: both VWG and IDY should be stored in the refrigerator, and the yeast can be frozen to make it last longer.

**Can substitute 1/2 cup potato flour for part of the bread flour.

Flour to water ratio should be 2.3/1, approximately, but can go as high as 2.8/1 or as low as 2/1.

Lars

I made pizza dough in Mexico City once, and the dough rose all over the place before I knew it, due to the altitude (over 7400 feet).

This post was edited by publickman on Thu, Feb 28, 13 at 19:59

Waaaaahh..

Sorry I didn't see this sooner. Perhaps you are on Pacific time or earlier. You are now in a hurry. Make it simple. I assume you are making one pizza so you don't need more than two cups flour. Perhaps less if you don't have a big pizza stone. If you have bread flour, great, otherwise ap will be fine. Use the bread machine on any cycle that will start kneading when you turn it on.

You could throw the dry yeast in the bread machine with everything else but I always mix my yeast with some warmish water, less than 1/2 cup and after gathering other ingredients, stir it in and add it last to speed things up.

Approx ratios are;
2 C flour,
1t salt and turn machine on to mix for a few moments.
1T olive oil
2t yeast (already mixed for speed)
~1/2 c more water plus a little more until dough clears walls and forms ball.
Let machine run through at least first kneading and continue through at least its first rise in machine. Don't forget about it but when it either starts to mix again or stops and you let it rise for a while, stop the machine and restart to get a quick knead if the cycle isn't kneading already., Take it out to rest for a few minutes and roll it out. Roll some more etc.
I always roll out on parchment paper and transfer the whole loaded pizza and parchment via a cookie sheet to the PREHEATED stone. Makes great pizza.

Thanks publickman and chaos

I ended up using the dough and it broke apart on the stone(now I know Chaos's trick.

The pizza was messy but tasty.

Now I am working on cleaning the stone - scraped off most and baked it for an hour and heading to the ski store for a stiff brush to finish the task!

I will have to hunt for the pizza forum

I wouldn't expect that you should need a cleaning brush. At 450 degrees I would hope everything would burn and crumble or just slide off the stone. Of course, the parchment solves all those issues. I just skid the pizza/parchment off with a slight forward then backwards movement in the oven; but I often use my BBQ and then I just drag the parchment forward with my hand. Hope things go smoothly next time.

I did get a cleaning brush and brushed off a lot of the residue from over the years - it looks a lot better.
I used the parchment paper trick tonight and no mess - DH loved my pizza - I still need to work on it - I thought my crust was a bit tough..

Publik - where to you buy VWG?

I also discovered a WS pizza book in the pantry... Lots of fun downstream.

Thanks again