Home made Pizza
1 envelope active dry yeast
1 cup warm water (105-115*F) It should feel warm on your wrist, not hot
1 teaspoon sugar
1 teaspoon salt
2 Tablespoons oil
2 1/2 cups All purpose flour
1/4 cup cornmeal
Dissolve the yeast in the warm water. Add the remaining ingredients. Stir vigorously until combined, knead 10-15 times in the mixing bowl til a smoothish dough forms. Set aside while prepping the other pizza ingredients.
Depending on the humidity that day, you may need to add more water to the dough to achieve the proper texture. Add the water 1 Tablespoon at a time until it reaches the proper consistency.
This dough recipe will make enough dough for a 14-15" traditional hand tossed pizza. If you prefer a thin crispier crust, simply use less dough. You can refrigerate this day for a day or two, or freeze for up to 3 months.
1 (8 ounce) can tomato sauce
1 Tablespoon Italian Seasoning
1 Tablespoon dry basil flakes
pinch of salt and pepper if desired
For each 12-14 inch round pizza 2 cups shredded mozzarella cheese is a good amount to start with. I also like to add 1/4-1/2 grated parmesan or romano cheese to the shredded mozzarella.
Once you have your toppings all prepared, lightly grease your pizza pan and dust the pan with 2-3 Tablespoons of corn meal. (This will allow the crust to be crisp and not soggy after the pizza is baked) Take your dough and place it on your baking pan. Use your hands to gently start shaping the dough into the desired shape. Use a floured rolling pin to finish shaping the dough to the desired size.
Top with the sauce, cheese and desired toppings. If desired, sprinkle with more shredded cheese.
Place the pizza into a preheated 425*F oven and bake until pizza is done to your liking. Start checking the pizza at 10 minutes.