Doreen's Pizza
Italian thin Pizza
Makes 2 large Pizza's, allow  at least 1 hour or more for
dough to rise. (Cheese and Sauce not included in print out)

YEAST INGREDIENTS:
3/4 Cup warm water
1 heaping tsp of Honey
1 envelope yeast

FLOUR INGREDIENTS:
1 1/2 Cup all purpose Flour
1/2 Cup Semolina
1/2 Cup Cornmeal
1/2 tsp Salt
1 teaspoon (or more) Olive Oil

Food Processor
Cooking oil spray

TOPPINGS INGREDIENTS:
1 1/2 Cups Pizza Sauce (more or less) PER PIZZA
8 to 12 ounces of shredded Mozzarella Cheese PER PIZZA

DIRECTIONS:
Mix water and yeast and allow to rise up and bubble (about 10 to 20
min)
Put the Flour, Semolina and Salt in food processor, turn machine on
and add the yeast mixture through the feeding tube. Process for
about one minute until the dough begins to form.
Place in spray oiled bowl, then cover with more spray oil and saran
wrap and allow to rise for one hour or more, till doubled.
On a work surface, sprinkle some of the corn meal and begin to
divide the dough into 2 pieces, rolling out each, using more
cornmeal (or flour) till it's about 1/4 inch thick. Put on cookie sheet
that has been dusted with more cornmeal (or breadcrumbs) to
prevent sticking, and pierce each rolled out dough with a fork to
make little holes all over.
Bake at 400*F for about 3 to 5 minutes (until very lightly golden),
remove from oven and allow to cool for a few minutes before adding
Pizza Sauce, Cheese and toppings.

NOTE: To prevent the dough from sticking, either sprinkle some
Bread crumbs or Corn meal on the pan before putting the dough
onto it, OR, put parchment paper on pan before putting the dough
onto it.
It is also good to partially FREEZE the prepared pizza before
baking, as it will allow time for the dough to bake before the
cheese melts.
TIP: Be careful how thin you roll out
the dough, as the sauce will
"hydrate" it again, and could possibly
make the dough very mushy even
after baking and cheese is melted
(meaning your dough did NOT have
a chance to bake and still will be
RAW.
IF you like extremely thin dough, just
par bake in 350*F oven for 3 minutes
or so, then cool, then add sauce &
cheese.
Do not refrigerate more than 3 days,
always bring back up to room
temperature before rolling out.
After 3 days, the yeast will begin to
disintegrate and ferment too much,
leaving your dough with gaping holes
that means your yeast is OLD.
   
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