Pizza



1 cup of flower - 1/4 cup EVO) - 3/4 cup of warm water (105ºF) - 1 & 1/2 Tsp of sugar - 1 Tsp of salt - 2 Tbsp of yeast - 1 oz cornmeal (optional) - 1 Tsp Baking Powder

Yeast acts on heat, so you want the dough to be warm. You can buy pizza dough yeast and that cuts out the waiting step, but I have seen other people come up with bad results. The salt really brings out the flavour of the pizza, so if you add too little, it will be bland. If you add too much, the dough won't rise!

Pour the Baking powder, flour, sugar, yeat, cornmeal, and salt mix into a fair sized bowl. Add the E.V.O. and most of the warm water. Mix. The flour should be very sticky and goopy. Place a large cutting board on the counter (if you have one) and sprinkle flour over it. This will stop the dough from sticking.

Knead (need) the flour (4-6 minutes) with your hands adding flour to the surface whenever the dough sticks to it. When you can pick up the pizza dough and it doesn't stick to your fingers, roll it into a ball and set in the bowl. Cover bowl for 60 minutes. (This helps keep the heat in, so the yeast can act).
If you add too much flour, the dough gets hard and will want to keep it's shape... this is not good eating and you should discard the dough and start again. Note: The cornmeal adds a kind of bread texture to your pizza dough.

Preheat oven to 400ºF (205ºC).

Chop up your ingredients while the dough is rising and grate your cheese. Also grate some Old Cheddar and Parmesan.

Remove pizza dough from bowl and cut in half. Set half aside. Roll out dough with a rolling pin. The dough should spring back only a little.

When the dough is 6-8 inches across, pick up dough and place over your fist. Bring the other fist under and toss slightly in the air as you work it in circles, by twisting your wrists. Watch the dough for thin spots. Place dough back down and use rolling pin again to smooth out. When dough is the size you want, transfer it to pizza stone , or pizza cooking tray (whatever you have).

If using a metal surface, wipe E.V.O. over it with a paper towel so crust won't stick and sprinkle a little cornmeal over it. Poke the dough all over with a fork; this stops dough bubbles from forming. Top your pizza with pasta sauce, toppings, & cheese (make sure there's a thin layer of old cheddar on top). Pop in the oven for 15-20 minutes... check bottom for golden brown colour. Add 5 minutes if it is too light, or still dough coloured. Remove pizza and let rest for 5 minutes.

When it comes to mushrooms and onions, I like to saute them first, for added flavour.