INGREDIENTS

INSTRUCTIONS

This dough produces a crisp crust but spongy soft interior, a  favorite
of my daughter Leah. I taught her how to make this and now  she is a
fine pizza maker!  Dissolve yeast in warm water ( 115F degrees ) with
honey until foamy.  Mix flour, salt, and cornmeal. Make a well in dry
mixture and pour in  foamy yeast. Stir well with wooden spoon. Add more
flour ( or water )  gradually to form a soft pliable nonsticky dough.
Knead smooth and  elastic on floured surface for about 5 to 8 minutes.
Cover dough in  oiled bowl and let rise double in warm place. Punch
down and knead  briefly. Roll out with floured rolling pin to fit 12 to
14 inch round  pizza pan or pizza screen. form a rim of dough around
edges of pizza.  Spread on desired sauce and seasonings and sprinkle
with shredded or  sliced mozarella cheese. Bake 450F 20 to 30 minutes
or until bottom  crust is well browned and crisp. Note: if you use a
pizza screen  place the screen directly over a pizza oven stone. Make
sure you oil  the pizza screen well before placing on the dough!.Note:
you may let  pizza dough cool rise in plastic ziplock bag overnight if
not using  immediately. Note: for best pizza crust texture try to use a
pizza  oven stone, pizza screen or pizza pan that has holes in it.
Hight  temps as 450 to 500 are also required and therefore use bread
flour  which is more appropriate for pizza baking. Posted to Recipe
Archive  - 3 November 96  Date: Sun, 3 Nov 96 13:20:43 EST  submitted
by: LIR119@delphi.com

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