---------- Recipe via Meal-Master (tm) v8.03
 
       Title: Leah’s favorite pizza
  Categories: Breads, Ethnic
       Yield: 6 Servings
 
            Dough:
       3 c  Flour
   1 1/2 c  Yellow cornmeal
       1 ts Salt
       1 tb Dry yeast
       1 c  Hot water
       1 ts Honey
            Tomato or pizza sauce
            Mozzarella cheese
            Italian spices
 
   This dough produces a crisp crust but spongy soft
   interior, a favorite of my daughter Leah. I taught her
   how to make this and now she is a fine pizza maker!
 
   Dissolve yeast in warm water ( 115F degrees ) with
   honey until foamy. Mix flour, salt, and cornmeal. Make
   a well in dry mixture and pour in foamy yeast. Stir
   well with wooden spoon. Add more flour ( or water )
   gradually to form a soft pliable nonsticky dough.
   Knead smooth and elastic on floured surface for about
   5 to 8 minutes. Cover dough in oiled bowl and let rise
   double in warm place. Punch down and knead briefly.
   Roll out with floured rolling pin to fit 12 to 14 inch
   round pizza pan or pizza screen. form a rim of dough
   around edges of pizza. Spread on desired sauce and
   seasonings and sprinkle with shredded or sliced
   mozarella cheese. Bake 450F 20 to 30 minutes or until
   bottom crust is well browned and crisp. Note: if you
   use a pizza screen place the screen directly over a
   pizza oven stone. Make sure you oil the pizza screen
   well before placing on the dough!.Note: you may let
   pizza dough cool rise in plastic ziplock bag overnight
   if not using immediately. Note: for best pizza crust
   texture try to use a pizza oven stone, pizza screen or
   pizza pan that has holes in it. Hight temps as 450 to
   500 are also required and therefore use bread flour
   which is more appropriate for pizza baking.
 
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