I love making pizzas with my bread maker

I use this recipe to make 2 thick crust pan pizzas:

• Flour: 420 g (3 1⁄2 cups)
• Water: 285 g (2 1⁄4 cups)
• Yeast: 4g (1 1⁄2 tsp)
• Salt: 8g (1 1⁄2 tsp)
• Olive Oil: 16 g (1 1⁄4 tbsp)

It works for thin crust too, just reduce the quantities by 25-50%.

Homemade pizza dough (and lean bread in general) is really easy to make at home by hand. The day before you want pizza, just mix everything together into a rough sticky dough ball, let it rest a few minutes, then knead until it’s smooth. Then stick it in the fridge overnight or up to 5 days or so. More time in the fridge means more fermentation and more flavor. After 5 days, it’ll start taking on slight sourdough qualities (though if you want an actual sourdough crust, you’ll need a sourdough starter).

You put the lime in the coconut and mix it all up.

High gluten flour, 75-80% hydration, yeast, a little salt, a little olive oil. Let it rise, portion it out, and brush with oil and refrigerate until you're ready to put your pizza together. You'll get a feel for it, but the biggest part of making a pizza is learning not to leave it on your pizza peel too long, tearing holes in the dough or leaving moisture between the pizza peel and the bottom of the pizza.

Look up the basic pizza dough recipe from America's Test Kitchens. Super easy, and you can add garlic rosemary or whatever you want to it.