remember these numbers: 1 to 3 to 1.5
1 is the amount of gluten flour
3 is the amount of pastry flour
1.5 is the amount of water
This is fool proof for using gluten flour and whole grain pastry flour. Depending on the ground of your flour, you may have to adjust the water ratio. Some flours are just more absorbant than others. Pastry flour is usually the MOST absorbant, so if you are using regular flour, use LESS water to start out, then add more water as the dough is being formed.
Take a small bowl or measuring cup. Fill it completely with gluten flour and put in a larger bowl. Put three times as much flour in the larger bowl and mix these two flours together very well.
Place one and a half measurements of the small bowl with water into your bread machine basket. Add a few splashes of oil, depending on how much you are making.* Make a hole in the flour and add your yeast. Turn your machine on the pizza dough setting and allow to run. You don't have to let the machine go the whole way through the setting. Look in the machine after 25 minutes or so, and when a smooth looking ball forms, its done.
A softball size of dough is enough for a large, thin crust pizza, which can feed one hungry person. To make enough for one person, use a 1/4 to 1/3 cup small measuring bowl for all the ingredients.
Just roll this dough out to the size you want. Make the crust thinner than you think it should be, as the gluten in the dough will make it rise in the oven to more than 3 times the original size. Be sure to put alot of flour under the crust before you put the toppings on, or you won't be able to slide it into the oven.
*Note on oil: If you want to cut out fat and not use any oil, you can do that. I find that a spoonful of vegetable oil makes a moist, pliable crust that does not stick to the surface, and is cheweyer than a crust without oil. Using no oil will make your crust cracker like rather than pizza like. Its up to you, though.