Pizza Dough
(Makes 2-10 inch or 4-8 inch)

1 package dry yeast
¾ water or beer
1 teaspoon salt
¼ cup Sciabica's or Marsala Extra Virgin Olive Oil
3 ½ cups flour
1 egg
cornmeal

In mixing bowl, add yeast, sugar, water or beer, olive oil and egg. Stir to blend.

Add flour and salt, mix until dough holds together. Cover, let rise until doubled in bulk in a warm place.

Turn dough out on lightly floured surface. Cut dough in half or fourths. Pat the half pieces in 10 inch circles.

Lightly grease a 10 inch round pizza pan. Sprinkle with corn meal evenly. Drizzle with a little olive oil, place dough in pan. Let rise until puffy,10 to 15 minutes.

Pizza
(Serves 4)

1 10 inch pizza dough
½ cup mozzarella shredded
2 tablespoons garlic, minced
3 tablespoons Sciabica's or Marsala Extra Virgin Olive Oil
2-3 plum tomatoes, sliced
½ cup fresh basil, chopped
salt and pepper to taste

Place dough in greased pan, top with mozzarella first. Add basil, garlic and tomatoes. Drizzle with olive oil, sprinkle with salt and pepper.

Bake in a 425 degree oven for 12 to 15 minutes or until crust is golden brown.

Variation:
add Carmelized unions and/or sauteed mushrooms.