INGREDIENTS

INSTRUCTIONS

~-Pour the water into a large mixing bowl, stir in the yeast, and set
aside for 5 minutes to dissolve. Now beat in 1 1/2 cups unbleached
flour, the whole wheat, and the cornmeal. Beat vigorously with a
wooden spoon (or use your KitchenAid) for 1 minute, cover the bowl
with plastic wrap, and set aside in a warm spot for 10 minutes.
~-After 10 minutes, stir in the salt and oil, add the remaining flour
1/2 cup at a time until you have a soft kneadable dough.  Turn the
dough out onto a floured surface and knead vigorously for about 8
minutes, using sprinkles of flour to prevent sticking.  You should
have a SOFT, SMOOTH, ELASTIC dough. (Or use your dough hook). --Place
in a lightly oiled bowl and turn to coat the surface. Cover with
plastic wrap and rise until doubled, about 1 hour. --Dough is ready  to
use as you desire.  You can use half now, place other half,  lightly
oiled, in a plastic bag, store in fridge or even freeze.  TO MAKE PIZZA
Preheat oven to 450F. Prepare pan by lightly covering with oil.  I
don't roll out the dough. Instead, hold the ball of dough, and let it
start to sag and stretch, forming a rough shape to correspond with  the
shape of your pan. Place in the pan and press and stretch it to  the
desired size. Have it a little thicker along the edge. --While  the
dough was rising in the bowl I was busy sauteing sliced onions,  lots
of garlic, a few jalepenos, some tiny eggplants called Bambino,  and a
small eggplant, sliced, in my wok, in 1 Tablespoon olive oil.  The slim
oriental eggplant cut in 1" slices would substitute for the  Bambino.
Summer squash or zuchs would be good, too. You want the  vegs to be
cooked and tender. Salt lightly. --After you've formed the  dough,
spread some tomato sauce, about 1/2 cup, on the pizza, staying  away
from the edge. Distribute sauted vegs, black or green olives,
anchovies, and a peeled and seeded thinly sliced Roma-type tomato or  2
over the sauce.  Place in middle rack of oven and bake15 minutes.
~-Remove from oven, sprinkle on a huge handful of shredded basil,
grated Romano cheese, and shredded Mozzerella, and place on bottom
rack of oven for 10 minutes. Now it's ready. --The idea is to use  your
own choices of toppings. One thing I've learned is to go light  on the
amount I load on. The whole thing bakes better, and tastes  better when
there aren't too many tastes and textures all at once.  Even if I use a
pan, I place the pan on the pizza tile that I keep in  my oven for the
last 10 minutes.  Recipe By     : DDMmom  From  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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