Combine the pizza dough ingredients in the order listed in the breadmaker, making sure to add the last. Run breadmaker program for 2 lb pizza dough/dough setting.

This took mine about an an hour and forty minutes to complete.

Wait until there are about 30 minutes left on the bread machine's program and then start making the sauce.

Pour the olive oil into a pan and over very low heat saute the garlic. Be very careful not to burn the garlic.

after about 2-4 minutes depending on your stove's warmth, pour in the can of crushed tomatoes and increase stove to medium heat. Keep a cover on the pan.

Add the remaining ingredients, stirring frequently until the sauce and oil combine. When they do, simmer covered over low heat for about 5-7 minutes. Remove from heat, but keep covered.

Preheat Oven to 500 degrees.

When the dough is finished, remove from bread machine and move to a clean, floured surface. This yields enough dough to make two medium-sized thin-crust pizzas, one one large thicker-crusted pizza. Decide on which you would like to do.

Roll out the dough to fit your pan, make sure to leave a little extra thickness around the edges to form the crust.

Take the pan in which you will cook the pizza and thinly coat the bottom and sides with extra virgin olive oil. You put use a paper towel to spread it. Dust with regular flour. (This process will help create the crispy crust)

Move pizza dough onto the pan. Add Sauce. It's a good idea to start with about one cup and spread it around and then see how much more you want. It's really going to be a matter of preference. Try to keep a 3/4-1 inch border of sauceless dough around the pizza for the crust.

Evenly distribute the Asiago Cheese on top of the sauce, then the Mozzarella, and finally the Pecorino Romano.

Bake for 8-10 minutes. Let cool for a few minutes before cutting or eating, as it will be very hot.