BASIC DOUGH:

2 - 2 1/2 c. unsifted all purpose flour
1 pkg. rapid rising dry yeast
1/2 tsp. salt
2/3 c. very warm water (120-130 degrees)
1 tbsp. olive oil
1 tbsp. honey

In large bowl, combine 2 cups flour, yeast and salt. Combine water, oil and honey; add all at once to flour mixture. Stir until soft dough forms.

Turn dough out onto floured surface. Knead dough, adding some of the remaining flour if necessary, until dough is very elastic, about 10 to 15 minutes. (Dough should be soft, do not add too much flour.)

Lightly oil a bowl. Place dough in bowl, turning to bring oiled side up. Cover with a clean cloth; let dough rise in a warm place, away from drafts, until double in size, about 40 minutes.

1/4 c. olive oil
2 cloves garlic
1/8 tsp. crushed red pepper
1 1/2 lbs. plum tomatoes, skinned, seeded & coarsely chopped
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. cornmeal
1/4 lb. smoked Mozzarella cheese, thinly sliced
1/4 lb. provolone, thinly sliced
1/4 lb. prosciutto, thinly sliced & torn into 1'x2" pieces
1/2 c. fresh basil leaves

In large skillet, heat olive oil. Add garlic and cook 5 minutes or until lightly browned. Add crushed red pepper and cook 1 minute. Stir in tomatoes, salt and black pepper. Cook, stirring occasionally, 7 minutes or until tomatoes soften and sauce thickens; set aside.

Heat oven to 450 degrees. Lightly dust pizza stone with cornmeal. Roll out pizza dough into a 14" round; roll edge to make a thin border.

Spread tomato sauce on dough. Top with the smoked Mozzarella cheese. Bake on lower rack of oven about 8 minutes. Remove from oven; top with prosciutto, basil leaves and provolone cheese. Return to oven about 7 to 8 minutes or until cheese begins to brown. Serve immediately.