1 1/2 cups warm water
4 teaspoons instant yeast
1 teaspoon sugar
2 1/4 teaspoons salt
2 tablespoons cornmeal
4 tablespoons olive oil
4 cups unbleached all-purpose flour
this recipes makes two 12 inch pies, you can freeze the pizza dough, in a oiled plastic bag and defrost in fridge for another pizza day).
To prepare pizza dough, whisk together all ingredients with one cup of the flour. Stir in most of the flour and mix to make a soft dough. When you can no longer mix by hand, begin kneading, either by hand or machine, adding small amounts of flour as you proceed so that dough is soft but no longer sticks to work bowl or your hands. Knead about 6-8 minutes. Let dough rest, covered with lightly greased plastic or wax paper and a tea towel about an hour. You can also refrigerate the dough overnight
To make pizza, on a floured board, roll or stretch out half of dough to a 12 inch round. Cover a baking sheet with aluminum foil and lightly coat with olive oil. Sprinkle some corn meal on a large baking sheet. Place pizza dough on sheet. Cover dough with olive oil and minced garlic. Using the back of a spoon, cover with pizza sauce and sprinkle with chili pepper, oregano and black pepper. Sprinkle on shredded cheese, then your favorite toppings. Let rise or rest about one hour or longer, for a puffier pizza.
To bake pizza, preheat oven to 425 F.
Bake until outer crust begins to brown, cheese is bubbling about 15-18 minutes. Serve at once.
Repeat with remaining dough or freeze unused dough and make up another pizza on another occasion