Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Tepid water
2 pk Instant yeast
4 tb Olive oil
5 1/2 c Flour
1/2 c Corn meal
1/4 ts Salt
1/2 c Salad oil
Mix this with 3 c flour for about 10 minutes. Then add
rest of flour and kneed 15 more minutes. Let dough
rise once to double size. Punch down. Then divide the
dough in two (makes two pizzas). Spread out dough
flat. Oil the pan with olive oil and sprinkle with
corn meal. Spread the dough out in the pan and spread
it around to cover the entire bottom, then push it up
the sides - like a pie crust. If it doesn't cover the
whole pan push it around til it does. Let it rise
again. Put thin slices of mozzarella over the entire
bottom of the pizza. Squish and drain well one large
can of skinned plum tomatoes, and spread that over the
cheese. Add a smidge of salt (I also add ground black
pepper). Chop or crush garlic over this (I use lots).
Basil and oregano sprinkled generously on top. Put on
filing to taste (I use sliced onions and spicy Italian
sausage). Then sprinkle over the top a combo of fresh
grated Parma and Romano. Bake for 35 to 40 min at 475.
Crust should be brown and crunchy. Hope you like it. I
usually make two at a time, with one having no meat on
it for the non-meat crowd (using zuccini peppers,
mushrooms, onions). One pizza is usually enough for 4
people with a salad. Hope you like it, David.
