Home made Pizza dough - thin & crisp

We had long painful days of kneading dough for pizza by hands. To my husband, the pain is not because of the hard work of kneading but because the outcome was so different depends on how he kneads and keeps the dough. When we choose this Bread Maker, this was definitely a solid motivate, to make consistent dough for our Pizza night. One small unseen problem was there; the Bread maker cannot make dough for more than 2 pizzas in once. Well, not difficult to resolve it, we just had to repeat the menu as many times, and keep the dough in same condition until start baking them when the last dough is ready.
Now the dough from BM is much smoother than the hand made one (due to our skill may be), it can rollout to really thin and crisp!

Ingredients (for 2 thin & crisp pizza bases)
A:
  1/2 tsp salt
  300g strong flour
  1 tbsp olive oil
  Grounded black pepper

B:
  170ml lukewarm water
  1/2tsp yeast
  1tsp sugar

 Method
1. Scale and put all ingredients under A: in bread pan in above list order.
2. Scale 170ml lukewarm water then pour the yeast and sugar, mix them well then pour it in to the bread pan.
3. Plug in the Bread Maker, place the bread pan in the BM, then select Pizza dough menu (Menu 22 for Panasonic SD-2501) and press Start button. Wait until the dough to be ready.

<To make pizza base>
1. Before dough become ready, scatter extra a hand full of strong flour on clean flat surface. You may need at least 40cm x 40cm clear surface for making dough.
2. Once the dough is ready (BM makes beeps), press the stop button, take the bread pan out from the BM, then take the dough out on to the floured table surface. Punch down the dough, cut it in to 2 pieces, and make them in balls then place one at aside.
3. Rollout one piece of dough in to roughly 25cm circle. Place it over the Pizza pan and cut off excesses using a knife. Now ready for toppings.

<To make more than 2 pizzas for one dinner>
1. Grease a baking tray or large plate with small amount of olive oil.
2. When the first dough is done, punch the dough in the bread pan, take the dough on to the greased tray then cut it in to 2 halves.  
3. Take a bit of olive oil on your hands from the grease then make each half dough in a smooth ball, place them on the plate then cover it with a clean tea towel. (Keep enough space for dough to grow)
4. Keep them in cool place. Repeat the same above method and keep add more on the tray in same way.
5. The dough made earlier get more fermented than the last ones and will be slightly loose to handle. You may want to kneed it after punching the dough for a bit before rolling it out.