---------- 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 corn meal
      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 (115 F) with honey until foamy. Mix
  flour, salt, and corn meal. 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 non-sticky 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" 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 @ 450 F for
  20 to 30 minutes or until bottom crust is well browned and crisp.

  Notes:

  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!

  You may let pizza dough cool rise in plastic ziploc bag overnight
  if not using immediately.

  For best pizza crust texture try to use a pizza oven stone, pizza
  screen, or pizza pan that has holes in it. Temperatures as high as
  450 to 500 F are also required.  Therefore use bread flour which is
  more appropriate for pizza baking.

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