INGREDIENTS

INSTRUCTIONS

FOR THE DOUGH
Make the dough:
In the large bowl of an electric mixer proof the yeast with the sugar in
1/3 cup of the water for 5 minutes, or until the mixture is foamy, stir in
the remaining 1/3 cup water, the oil, 2 cups of the flour, and the salt,
and blend the mixture until it forms a dough. Fit the mixer with the dough
hook and knead the dough, incorporating as much of the remaining 1/4 cup
flour as necessary to prevent the dough from sticking, for 3 minutes, or
until it is smooth and elastic. Transfer the dough to an oiled bowl and
turn it to coat it with the oil. Let the dough rise, covered with plastic
wrap, in a warm place for 1 hour, or until it is double in bulk, and punch
it down.
Divide the dough into 6 pieces and on a floured surface roll out each piece
into a 6-inch round. Transfer the rounds to baking sheets (preferably black
steel, for a crisper crust), oiled and sprinkled with the cornmeal, and
spread each of the rounds with a scant 1 tablespoon of the tomato sauce.
Sprinkle the rounds evenly with the mozzarella and the Parmesan and top
them with the pepperoni. Add salt and pepper to taste and drizzle the
rounds with the oil. Bake the pizzas on the bottom rack of a preheated
500F. electric oven or on the floor of a preheated 500F. gas oven for 10
minutes, or until the pizza crusts are golden brown. Let the pizzas cool
slightly before serving.
Serves 6.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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