Bread Machine Pizza (or Calzone) Dough

This recipe is from The Bread Bible, which is a fabulous book for all things doughy. There are tons of delicious recipes for handmade bread, but also quite a few bread machine recipes that we love. This is the recipe for the pizza dough, which I use for the Pear Walnut Blue Cheese Sage Pizza and Calzone. There are many handmade recipes that would work swimmingly, but we just prefer this, as it is a nice time-saver. This is a recipe for a 1 1/2 lb loaf of dough. It makes one 14 in round, one 11x17 rectangular, or three 8 in rounds. Both above referenced recipes call for one 11x17 rectangle. 1 cup water 3 T olive oil 3 C unbleached flour (I have substituted all kinds of flour here, including 100% whole wheat. All are acceptable, but I've found a mix of whole white wheat and all purpose works best for flavor and texture). 3 tsp gluten 2 tsp sugar 1 tsp salt 1 3/4 tsp bread machine yeast Add the ingredients in the bread machine according to manufacturer's instructions. (Usually this means all wet ingredients first, then all dry. Make a well in the dry ingredients for the yeast.) Program machine for the Dough cycle and press start. Upon completion of the cycle, remove dough immediately and the fun begins! Some variations include substituting 1/4 C polenta or yellow, white or blue cornmeal for 1/4 C flour for cornmeal pizza dough or adding 1 clove of sauteed finely chopped garlic to the dough during mixing.