*  Exported from  MasterCook  *
 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.
                    - - - - - - - - - - - - - - - - - -