1 (1/4th oz) package active dry yeast
1 tsp sugar
1/2 tsp salt
3/4 cup warm water (about 100 degrees---should feel like idea bubble bath water)
1 1/2- 1 3/4 cups all purpose flour (add the extra 1/4th cup flour if dough seems too wet but start with 1.5 cups)
1/4 cup yellow cornmeal
2 Tbsp extra virgin olive oil
1 large ball fresh whole-milk buffalo mozzarella, sliced thin
1 jar pizza sauce
1 large heirloom or regular tomato, sliced thin
sprinkle of oregano
In a large bowl, combine the yeast, sugar and warm water. Let sit for five minutes until creamy and bubbly.
Add the flour, cornmeal and salt to the yeast mixture and then slowly drizzle in the olive oil. Add additional flour if dough seems too sticky, or a tablespoon more warm water if too dry. Knead until a dough forms and then continue kneading (by hand or with a Kitchen Aid) until dough is soft and elastic. This will take about 10 minutes by hand or about 6 minutes using a Kitchen Aid.
Place the dough in an oiled bowl, cover with a dish cloth and place in a warm area to rise for one hour and fifteen minutes. At that time the dough should have doubled in size.
Preheat oven to 500 degrees.
Once dough has risen,
turn out onto a lightly floured surface and punch down several times.
Press into a greased cake pan, pressing dough against side of pan to
form short edges. Cover pan with a cloth and let sit for 10 more
Cover base of the dough with sauce then sliced mozzarella, followed by tomatoes and a sprinkle of oregano. Reduce oven temperature to 425 and bake for 15 minutes, or until crust has just started to get golden. Remove and let cool for 15 minutes. Serve.