1 c. warm water
1 tbsp. yeast
1 tsp. sugar
1/2 tsp. baking soda
1 tbsp. vegetable oil
3 c. unbleached flour
1 1/2 tsp. olive oil
1/4 c. Parmesan cheese
5-6 tbsp. ground crushed tomatoes
8-12 oz. shredded Mozzarella cheese
1 1/2 c. cut broccoli, chopped
1 c. chopped green peppers
1/2 c. sliced jalapenos

Preheat oven to 425 degrees. In large mixing bowl, put 1 cup warm water; sprinkle 1 tablespoon of yeast onto water. Let stand for 10 minutes; stir. Add sugar, salt and vegetable oil; beat well. Add 1 1/2 cup flour, beat until smooth. Add about 1 1/2 cups flour using enough to make the dough barely firm enough to handle. Knead smooth (8-10 minutes). Flatten and roll to fit 16x13 inch cookie sheet (or large round pizza pan). Sprinkle corn meal on sheet before laying rolled dough. Press up rim. Let rise 30 minutes; brush with olive oil; sprinkle with Parmesan cheese. Cover with crushed tomatoes. Spread broccoli, peppers and jalapenos evenly. Cover with Mozzarella. Place in 425 degree oven for 22-25 minutes.