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--Pizza Recipes
55 minutes preparation plus rising and cooling, 15-20 minutes baking
1 package active dry yeast
½ teaspoon granulated sugar
1 cup warm water (105° - 115°F)
2 tablespoons olive oil
½ teaspoon salt
1 ½ - 2 cups all-purpose flour
½ cup yellow cornmeal
Sauce
2 tablespoons olive oil
2 large cloves garlic, chopped
1 can (28 ounces) crushed plum tomatoes
¼ cup chopped fresh basil
¼ teaspoon black pepper
Topping and Garnish
2 large tomatoes, thinly sliced
½ cup fresh basil leaves
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir oil and salt into yeast mixture. Mix together flour and cornmeal. At low speed, beat flour mixture into yeast mixture, ½ cup at a time, until soft dough forms. On a floured surface, knead dough until smooth and elastic 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled. 1 hour. Meanwhile, prepare sauce. In a medium skillet, heat oil over medium heat. Add garlic; cook for 1 minute. Add tomatoes; cook, stirring occasionally, until liquid evaporates, 20 to 25 minutes. Stir in basil and pepper. Remove from heat. Preheat oven to 450°F. Grease a baking sheet. Punch down dough. On a floured surface, using a floured rolling pin, roll dough into a 15 x 12-inch rectangle. Transfer dough to prepared baking sheet. Spread sauce evenly over dough to within 1 inch of edges. Place tomato slices, overlapping slightly, on top of sauce. Bake pizza until crust is golden, 15 to 20 minutes. Transfer baking sheet to a wire rack to cool slightly. Garnish pizza with basil leaves.
From Great American Home Baking
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