This recipe is for pizza dough, which makes a really great bread all by itself.  This particular version does not require very much kneading, but it is a very wet dough, so a scraper would be handy to have while you are wrangling this beast.

Dough:  

• 3 cups bread flour
• 1 Tbsp active dry yeast
• 2 Tbsp sugar
• 1.3 cup water
• 1.5 tsp salt
• 1 Tbsp olive oil

Method

• Use the 1/3 cup of water and sugar to proof the yeast
• Use a food processor to pulse combine the flour and yeast mix
• Add the rest of the water in a drizzle
• Let rest 10 min
• Add salt and oil
• Process 30 seconds
• Turn out onto oiled board and knead lightly
• Place in oiled bowl for first rise, covered and in a warm place (if you have space in the fridge, you can do this overnight)
• After first rise, punch down on floured board
• Make 4 balls for second rise
• Preheat oven with pizza stone at 500 for at least 45 minutes
• If you want to also have pizza, make disks using fingers only to preserve bubbles in dough. Do not use a rolling pin or press.
• For the garlic cheese buns, simply sprinkle the dough balls with garlic powder and shredded cheese (like a romano or a parmesan) for pretty tasty bread
• Move the bread to the oven, carefully
• Cook for 8 to 10 minutes