Add the water, then olive oil, followed by: flour, sugar, salt, Parmesan cheese, garlic to bread machine.
Then poke a little indent in the top of the dry ingredients and pour the yeast into the hole.
Turn your bread machine on and choose the “dough” setting. Sit back and let your bread machine take over! (This process takes my machine about 1.5 hours.)
Remove finished dough from bread machine.
Decide if you want to keep your dough in one piece (for a larger pizza) or you can break the dough evenly into two balls for two pizzas. We have actually been able to get 2 smaller thinner crust pizzas out of 1/2 of the dough, so in other words, 1 batch of this recipe tends to yield 4 thin crust pizzas, approx 8ish inches in diameter. Great for personal pizzas!
Set dough aside to let rise for 20 minutes.
IF FREEZING DOUGH: Label a Ziploc bag for each ball of dough and spray the inside of each bag with non-stick cooking spray. Place each ball of dough in a bag and stick in the freezer.
IF EATING NOW: Roll pizza dough out and place on a pizza stone. Add toppings. We bake this dough (with toppings) for about 20 minutes at 350 F. (You could also place the dough on a pizza stone, bake for 5 minutes at 350 F, then flip the dough over, add toppings, bake for an additional 15-20 minutes.)