Ingredients
Dough:
4½ cups all-purpose flour (Approx.)
*I use 2 cups whole wheat and 2 cups all-purpose
2 pkg quick-rising dry yeast (or 2 Tbsp)
1 Tbsp dried basil or ¼ cup fresh (optional)
1 Tbsp dried oregano (optional)
2 tsp salt
1 tsp granulated sugar
1 Tbsp olive oil
½ cup cornmeal
Toppings:
At this point you can add whatever you like. I have added:
1 cup shredded mozzarella cheese (I am very liberal with the cheese)
1 cup cheddar (or combine with whatever you like, feta, parmesan, oka)
sliced tomatoes
caramelized onions
sautéed mushrooms
wilted spinach
grilled eggplant
grilled zucchini
red pepper
Preparation
To make dough: In a large bowl, combine 4 cups of the flour, yeast, salt, herbs and sugar. Stir in 1¾ cups (425 ml) very hot water (120o-130 o). Beat in enough of the remaining flour, if needed, to make a firm but soft dough. Turn out onto floured surface and knead for 10 minutes.
Place in an oiled bowl, cover and let stand in warm place for 15 minutes.
Dust a large baking sheet with cornmeal.
Turn dough out onto a floured surface and roll out. You can make personal size pizzas or one big one. Place on prepared cookie sheet and fold over edge to make rim.
Add your toppings , starting with brushing olive oil on top of dough and a light layer of cheese, and let sit for 15 minutes (30 minutes will make a plumper crust)
Bake in a 450o oven for 10-15 minutes or until crust is browned and cheese is bubbly.
BON APPETIT!
