3 cups all-purpose flour (I use Caputo pizza flour)
1 cup warm water
1 pkg. active dry yeast (or equivalent)
1/2 tsp. salt
2 tbs. vegetable oil
1/4 cup yellow corn meal
Italian seasoning (optional)
1 (24 oz.) jar pizza sauce (I use Ragu)
1 (16 oz.) bag shredded Mozzarella cheese
2 cups shredded Monterey and Colby mixed cheese
non-stick cooking spray (Pam)

SUGGESTED TOPPINGS:

sliced pepperoni
sliced mushrooms
hamburger meat (browned)
sausage (browned)
diced green chilies
or just cheese (any kind you like)

Combine flour, yeast, oil, salt, and warm water in a bowl. I put it in my stand mixer with the bread hook, but if you don't have one you can also put it in a bowl and mix with a wooden spoon, sprayed with non-stick cooking spray.

Mix dough ingredients until dough is smooth. Add additional flour until it comes to the right consistency. Put onto a floured surface and knead about 5 to 10 minutes until you think it's good.

Spray your bowl with non-stick cooking spray, put dough back into bowl, turning it once to coat with spray, and then cover it with a kitchen towel, and let it rise in a warm place about 30 minutes.

While dough is rising, preheat oven to 425°F. Spray TWO pizza pans with non-stick cooking spray, and put half of the corn meal in the center of each pan. Shake it around the pan to coat it.

When dough is ready, divide it in half, and flatten it out onto the pans. Then put on sauce (Italian seasoning, if you would like), Mozzarella cheese, your-choice toppings, and then as much of the other shredded cheese that you'd like.

Bake at 425°F for 15 to 20 minutes or until cheese is melted and crust is set.

Makes 2 pizzas.

Submitted by: Sara Clay