Big Pan Pizza

• Dough:
• t1/2 cups all-purpose flour (Approx.)
• *I use 2 cups whole wheat and 2 cups all-purpose
• t pkg quick-rising dry yeast (or 2 Tbsp)
• t Tbsp dried basil or 1/4 cup fresh (optional)
• t Tbsp dried oregano (optional)
• t tsp salt
• t tsp granulated sugar
• t Tbsp olive oil
• t/2 cup cornmeal
• Toppings:
• At this point you can add whatever you like. I have added:
• t cup shredded mozzarella cheese (I am very liberal with the cheese)
• t cup cheddar (or combine with whatever you like, feta, parmesan, oka)
• tliced tomatoes
• taramelized onions
• tauteed mushrooms
• tilted spinach
• trilled eggplant
• trilled zucchini
• ted pepper

1. To make dough:
2. In a large bowl, combine 4 cups of the flour, yeast, salt, herbs and sugar. Stir in
3. 13/4 cups (425 ml) very hot water (120o-130 o). Beat in enough of the remaining flour, if needed, to make a firm but soft dough. Turn out onto floured surface and knead for 10 minutes.
4. Place in an oiled bowl, cover and let stand in warm place for 15 minutes.
5. Dust a large baking sheet with cornmeal.
6. Turn dough out onto a floured surface and roll out. You can make personal size pizzas or one big one. Place on prepared cookie sheet and fold over edge to make rim.
7. Add your toppings , starting with brushing olive oil on top of dough and a light layer of cheese, and let sit for 15 minutes (30 minutes will make a plumper crust)
8. Bake in a 450o oven for 10-15 minutes or until crust is browned and cheese is bubbly.
9. BON APPETIT!

allpurpose, whole wheat, yeast, basil, oregano, salt, sugar, olive oil, cornmeal, toppings, at, mozzarella cheese, cheddar, tomatoes, onions, mushrooms, spinach, eggplant, zucchini, red pepper

Taken from www.epicurious.com/recipes/member/views/big-pan-pizza-1202618 (may not work)