Ingredients:
3 cups luke-warm water
1 tablespoon yeast
1/4 cup sugar
1 tablespoon salt
8 -10 cups flour
2 tablespoons cornmeal
3 (8 ounce) cans tomato sauce
6 cups shredded mozzarella cheese
Directions:
Add water, yeast, sugar, and salt to mixing bowl.
Let sit 10 minutes. You should see bubbles of yeast (if not, you may have the wrong water temperature: start over).
Mix in flour conservatively – don’t add too much. After mixing it in, keep adding until dough is not wet looking and can be kneaded.
Knead dough until smooth.
Let rise at least 30 minutes (ideally 1 hour) at room temperature.
Pre-heat oven to 475 degrees.
Split dough into pieces (3-5 depending on size of pizza).
Roll dough out each to the size of your pan (toss if desired to help reach appropriate size).
Sprinkle corn meal onto each pan.
Place dough onto pans, stretching or squeezing if necessary to fit properly.
Spread some tomato sauce onto dough, leaving about an inch around the outside without sauce.
Spread some cheese on top of the sauce.
Add additional toppings as desired.
Bake for 8-12 minutes, or until dough is fully cooked. The bottom of the pizza should be at least a little crispy.
Servings: Serve
Time preparation: 30 min.
Time total: 80 min.