Noni's Pizza

serves 8     multiply recipehalfone and a halfdoubletriplequadruplequintuple

• Ingredients
• 1 yeast
• water
• salt
• sugar
• olive oil
• flour
• cornmeal
• 1 tomato sauce
• mozzarella
• parmesan cheese
• pepper
• Recipe
• 1 yeast, package
• 2 cups water (264g), hot
• 1 tbsp salt (18g)
• 2 tbsps sugar (26g)
• 1 tbsp olive oil (15g), plus extra for bowl and pan
• 5 cups flour (640g)
• 2 tbsps cornmeal (20g), for pan
• Pour hot water into bowl of standing mixer. Add yeast and let sit for about 5 minutes, until dissolved and foamy. Add sugar, salt, and oil. Stir gently by hand to combine. Add sifted flour. With dough hook attachment, combine on low for about 1 minute until ingredients are combined. Scrape the sides and bottom, and knead on low for 10-12 minutes more, until dough is soft and elastic. Pour 1-2 tbsp olive oil into a large bowl and spread up the sides. Transfer dough to bowl and coat it with oil. Cover with plastic wrap and let rise for about 1 hour, until it has doubled in volume. Preheat the oven. Punch down the dough, and transfer it to a floured board. Cut in two halves and shape into balls. Transfer ball(s) to oiled baking sheet(s), or transfer to an oiled ziploc bag to refrigerate for later. Spread dough on oiled baking sheet. Sprinkle top with cornmeal and flip so that cornmeal is on bottom. Finish spreading to edges, then top EACH pizza with:
• 1 tomato sauce, 8 oz. can, Contadina brand
• 2 cups mozzarella, shredded
• 2 tbsps parmesan cheese (12g), to taste
• ¹/₈ tsp pepper, to taste
• Or other toppings as desired. Bake for 10 minutes, or until edges are golden.