In a large bowl, stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in the remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough, incorporating as much of the remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth, about 5 to 10 minutes. Formed the dough into a ball.
Lightly oil the sides and bottom of a large bowl with oil, Add the dough, turn to coat in the oil, Cover and let rise in a warm place until doubled in size, about one hour period. Gently punch the dough down and divide it into two equal pieces. Roll each piece on a cornmeal scattered pizza stone. Cover each circle of dough with plastic wrap and continue stacking rolled-out pieces on top of each other period. Wrap well with plastic wrap and refrigerate until ready to grill.
Mix together sauce ingredients.
Spread sauce over rolled-out dough. Lay out Basil. Lay mozzarella on top. Bake at 500 degrees Fahrenheit for approximately 17 minutes.
0 servings