1 ball of pizza dough   RECIPE BELOW
2 tablespoons stone ground (or regular) cornmeal
2 teaspoons olive oil
1 1/3 cups pizza sauce
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese
2 ounces sliced pepperoni


Position oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet (or pizza stone if you should have one) on the bottom rack.

Preheat oven to 500 degrees F

Roll out pizza dough on a lightly floured surface, sprinkle cornmeal on a rimless baking sheet and place the pizza dough on the baking sheet for a few minutes to rest. Brush the rested dough with olive oil. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.

Spread pizza sauce in an even layer over crust, leaving a 1/4-inch border. Top sauce evenly with mozzarella and parmesan. Place pepperoni in an even layer on top of cheese. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 8 wedges.



2 packets (1/4 ounce each) active dry yeast
2 tablespoons sugar
1/4 cup olive oil, plus more for bowl and brushing
2 teaspoons coarse salt
4 cups all-purpose flour (spooned and leveled), plus more for work surface


Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

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