• 2 tsp. active dry yeast
• 1-1/2 cups warm water, 105-115 degrees farenheit
• 4 cups all purpose flour
• 2 tsp. salt
• 1 tsp. grated Parmesan cheese
• 1/2 cup olive oil, plus extra
• 1 tsp. cornmeal

Dissolve yeast in warm water. Set aside 5 minutes until foamy. Combine flour, salt and Parmesan in a bowl. Stir in yeast mixture and olive oil and mix thoroughly. Turn dough out onto a well floured work surface. Knead 8-10 minutes until smooth. Transfer dough to a greased bowl. Cover with plastic wrap and let rise 1 hour until doubled.

Preheat oven to 425°F (if using a baking stone or tiles, place in the oven to heat). Punch dough down and roll out to 3/4 inch thickness on a well floured work surface. Brush dough generously with olive oil. Lightly oil a 14 inch pizza pan. Sprinkle with cornmeal and form dough around the pan. Spread desired sauce and topping over dough, leaving the outer 1/2 inch bare. (If using baking stone or tiles, remove pizza from pan and place on heated baking tiles with a baker's peel.) Bake about 10 minutes, or until cheese is bubbly and crust is golden.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 445, fat 18.9g, 38% calories from fat, cholesterol 0mg, protein 8.6g, carbohydrates 59.4g, fiber 2.4g, sugar 1.3g, sodium 209mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 3.6, Lean meat: 0.0, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 0.1

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