Title: Classic pizza
 Categories: New, Text, Import
      Yield: 1 Servings
 
  1 1/2 pk Active dry yeast
      1 ts Sugar
      1 c  Warm water
      2 tb Olive oil
      1 ts Salt
      3 c  Bread flour
      1 tb Cornmeal

MMMMM--------------------------TOPPING-------------------------------
      2    15 -1/2-ounc cans tomato
           -wedges,; drained and juice
           -reserved
      8 oz Mozzarella or Monterey Jack
           -cheese
      2    Garlic cloves,; peeled and
           -chopped
      1 tb Dried oregano
      1 tb Dried thyme
           Freshly ground black pepper
      2 tb Olive oil
 
  Preheat the oven to 425 degrees. Lightly grease an 11 x 17-inch
  baking pan and sprinkle with cornmeal. Dissolve the yeast and sugar
  in the warm water. Place in a mixer bowl or food processor. Add the
  olive oil, salt, and enough of the flour, 1/2 cup at a time, to make
  a soft dough. Process 1 minute in food processor or knead 10 minutes
  by hand, until the dough is elastic and smooth as a baby's bottom.
  Shape into a ball. Place in a greased bag, turn to coat, and let rise
  until double in volume, about 1 hour. (The dough can be refrigerated
  for several hours at this point.) When ready to use, roll out the
  dough in a rectangle and fit it into the baking pan. Arrange the
  tomato wedges over the pizza dough. Break the cheese into 1-inch
  chunks and scatter among the tomato wedges. Sprinkle with the garlic.
  Drizzle 1/2 cup of the tomato juice over the filling and sprinkle
  with oregano, thyme, and pepper. Drizzle with the olive oil. Bake
  until the crust is slightly brown on the bottom, 12 to 15 minutes.~