Add the ingredients to the bread machine in the order given by the manufacturer (liquids first, followed by drys, and finally yeast).
Process on the "dough" cycle for 1 1/2 hours then turn out onto a floured surface.
Divide into (2) equal sized dough balls. Knead each ball in your hands for a few minutes, then set under a towel for 15-20 minutes to rest.
Stretch or roll each dough ball seperately into a 14-inch circle, and prebake on a lightly oiled pizza pan, or cornmeal dusted pizza stone for approximately 5 minutes in a 375 degree oven.
Refrigerate crusts up to a week. Freeze for even longer if necessary.
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