Here is a great pizza dough recipe! The flour is Napoli 00 and the cornmeal is Lamb's.

Homemade pizza crust

3 cups Napoli 00 flour
1 cup corn meal
1 package yeast
2 teaspoons salt
2 tablespoons honey
2 tablespoons olive oil
1 ¾ cup warm water

Makes 2 large pizzas – thoroughly mix and divide into 2 dough balls – coat dough balls with olive oil - let rest for a couple hours – pound them down – let rest again for a period of time – at this point you can cover and put in the refrigerator for days – the time in the refrigerator proofs the dough – this amount makes 2 large pizzas -

Looks Good ,

can we have a meat lovers please ???

Hehe

2 tablespoons of honey... nice! Thanks for the recipe.

That is the way a pie should look!!!!

Looks awesome!

That looks really tasty.

Wife is doing this today. If it doesn't look as good as yours, she's fired!

Will post results.

yeah, gonna try that myself...

Well, it was good! The pics didn't come out looking as good as Scurvy Dog's though. Putting this in our favorite's book.

I found a cool way to make pizza's in your gas grill as well. Awesome flavor

Here is a pic our Venison Lover's Pizza !

have you ever tried cooking em on the grill...its real good

Can I just use regular cornmeal and flower, or do I needs to use Napoli 00 and Lamb's? I have never heard of either of those brands before.

I think any high-gluten flour and cornmeal would work. Lamb's is a fine grind and not real gritty. The huge key is the yeast and the reaction to the flour. If the flour puffs up real big and when you punch it down, it puffs up again and then again in the refrigerator you will have a great crust. Regular all-purpose flour would be flakier. I like a stiffer crust and the proofing time in the refrigerator is very important.

What does proofing time mean?

I'm one that can't bake. Even Bisquick doesn't work for me.

Time covered in the frig after it has risen twice out of the frig. After about 2 or 3 hours, I punch the dough ball down and then let it rise again. I then punch or push it down and put it in the frig for a couple hours. That is if you got the time. If you don't you could use it after the first rise. The dough gets to be a tougher consistancy after time in the frig. You could leave it in the frig for days. I usually only go for 3 or 4 hours or before dinner time. It is really easy. The key is disolving the yeast in warm water. It can not be hot, but it needs to be a good bit hotter than room temperature. Then I give the yeast time to activate. It is obvious when it is activated. It kind of foams up a little. That is the point that I add it to the flour. Like I mentioned, if you get a good first rise, you will have a great crust.

Get rid of the pizza sauce and use picante sauce with the toppings you like.