Ingredients
1 package (2.25 tspns) yeast
1 tspn sugar
1 tspn salt
1/4 cup of olive oil
4.5 - 5 cups of flour
Shredded parmesan cheese
Corn meal
Preparation
Preheat oven to 425. To “proof” the yeast, put one package of yeast in a bowl with 2/3 cup of warm water and a teaspoon of sugar. Let it foment for 10 - 20 minutes, then put it in a mixing bowl with an additional 2/3 cup of water, 1/4 cup of olive oil, and a teaspoon of salt. Add 4 cups of flour and knead w/ mixer and hook, add up to 1 cup more of flour, stopping when the dough is no longer sticky. Take out of the mixer and knead into a smooth ball, adding water or flour as necessary to achieve a smooth-but-not-sticky consistency. Let rise for one hour in a bowl, divide in half, and roll out into a thin crust. Puncture dough all across the surface with a fork to prevent the crust from developing air bubbles when it cooks. Sprinkle a little corn meal on a cookie sheet, then pre-cook the crust in the oven for 3 or 4 minutes on 425. Remove from the oven, and either freeze the crusts or use immediately. Lay down some shredded parmesan underneath tomato sauce before adding toppings.
