Ingredients

• 3 cups flour
• ½ cup cornmeal
• 1 ½ teaspoons salt
• 1 tablespoon yeast
• For sun-dried tomato dough -
• 5 oil-packed sun-dried tomatoes with oil
• 2 tablespoons sun-dried tomato paste
• 1 ¼ cups water (or more)
• 1/3 cup olive oil
• 3 cups flour
• ½ cup cornmeal
• 1 ½ teaspoons salt
• 1 tablespoon yeast
• For garlic dough -
• 2 tablespoons garlic paste
• 1 ¼ cups water (or more)
• 1/3 cup olive oil
• 3 cups flour
• ½ cup cornmeal
• 1 ½ teaspoons salt
• 1 tablespoon yeast
• For toppings -
• Pizza sauce
• ½ cup parmigiano Reggiano cheese, grated

Directions

• Directions
• Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer.
• Preheat the oven to 500F with the rack in the center position. Turn 17x11 inches pan upside down. Spray with vegetable cooking spray.
• Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath.
• Spread with sauce and sprinkle with cheese. Bake for 8 to 10 minutes.