Categories: Cheese/eggs 
      Yield: 1 servings 
  
      2 pk Yeast 
      2 c  -Tepid water 
    1/2 c  Salad oil 
      4 tb Olive oil 
      3 c  Flour 
    1/2 c  Cornmeal; I think this is 
           -the secret 
      2 ts -salt; Frugal Gourmet does 
           -not have salt in dough 
  2 1/2 c  Flour 
           -Sauce 
      2 cn Plum tomatoes 28 ounce; 
           -drained; crushed; drained 
      1    Mozzarella; to taste 
      1 pn -salt; ground pepper 
      1    -garlic; chopped; to taste 
      1    Basil; fresh; chopped 
      1    Oregano; fresh; chopped 
      1    Meat; choice 
      1    Onion; etc; choice 
      1    Parmesan; to taste 
      1    Romano cheese; to taste 
  
  Mix two packets of yeast in 2 cups of tepid water and let sit for ten 
  minutes.  Add 1/2 cup salad oil.   Add Olive oil, 3 cups flour; cornmeal 
  and salt.  Knead for about ten minutes. Add 2-1/2 cups of additional flour. 
  Knead this for 15 minutes.  Let dough rise to twice its size. Use blackened 
  deep dish pizza pans. I'm not sure how you get 'em blackened - I cured mine 
  with olive oil and then I just wipe them out when I'm 
  done. They are kind of getting blackened looking with use. I have two pans 
  and make two pizzas at a time. I spread the pan with olive oil and sprinkle 
  with cornmeal. Divide the dough in half. Spread and cover the bottom of the 
  pan.  Spread it up the sides.  I then let it rise again in the pan. Cover 
  pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum 
  tomatoes for each pizza.  Drain off the excess fluid after squashing, and 
  spread this over the cheese. Smidge of salt and ground pepper over the top. 
  Chopped garlic, fresh chopped basil and oregano. Add the filling of your 
  choice (I use sliced onion and Italian Sausage). Top with a Parmesan/Romano 
  Cheese mix. Bake in preheated oven at 475 degrees for 35-40 minutes. 
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