Cornmeal Crust:
3 teaspoons dry yeast 1 teaspoon sugar 1/2 cup warm water 5 cups flour (more if needed) 2 teaspoons salt 2 tablespoons sugar 1/4 cup vegetable oil 1 cup cornmeal 1 1/2 cups warm water

Method: Fit the kneaded blade on a heavy-duty mixer. Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
Remove the dough from the mixing bowl and shape in a ball.
Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
Roll out the dough into two 16-inch circles.
Place into lightly greased pizza pans.

Pizza Sauce:
Tomato Sauce can Tomato Paste can Oregano ½ t
Olive Oil ½ T
Pizza Topping:
Red Peppers ½
Onion ½
Carrots Strips 2 oz
Spinach leaves 5 ( torn)
Shredded Mozarella Cheese

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