Friday night pizza! Be creative with toppings.
1 package dry active yeast
¼ C warm water
2 Tbsp plus extra pinch sugar
1 C hot water
2 tsp salt
2 Tbsp olive oil
2/3 C corn meal
2 ½ C flour
Olive oil (for greasing bowl)
(Continued below including sauce recipe and instructions for assembly and baking)
Dissolve yeast in warm water and sprinkle with extra pinch sugar. Let foam. Combine hot water, 2 Tbsp sugar, salt, and olive oil. Add corn meal and foamy yeast. Stir in flour. Knead on floured surface for 5 minutes. Place in bowl greased with additional olive oil and turn dough to coat entire surface. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Meanwhile prepare topping.
16 oz tomato sauce (preferably homemade—see recipes in Basics section)
1 ½ tsp salt
¼ tsp pepper
1 tsp dried leaf oregano, crushed
1 Tbsp Worcestershire sauce
2 lbs ground beef, bulk pork sausage (hot is especially good) or Italian sausage (sweet or hot ,casings removed) (sausages preferably homemade—see recipes in Meats section)
½ C yellow onion, chopped
2 C shredded cheese (any variety—use your imagination)
Sliced cheese (any variety)
Combine tomato sauce, ½ tsp salt, pepper, oregano, and Worcestershire sauce and set aside. Brown beef or sausage until cooked completely and no longer pink. Drain off fat and stir in remaining 1 tsp salt.
FINAL ASSEMBLY AND BAKING
Preheat oven to 400o. Divide risen dough in half and spread out over 2 lightly greased (with olive oil) 12 inch pizza pans. Pour half of tomato sauce mixture over each pizza and spread evenly to edge. Top each pizza with half the meat and onions. Bake 25 minutes. Sprinkle each pizza with 1 C shredded cheese and top with sliced cheese cut into ½ inch strips. Return to oven and bake 5 minutes longer.