THICK AND CHEWY PIZZA DOUGH (MAKES 1 1/4 LBS.)
1 pkg. active dry yeast
1 c. lukewarm water
3 to 3 1/4 c. bread flour (the secret to this good crust)
1 tsp. salt

Dissolve the yeast in the lukewarm water. Combine 2 1/2 cups of the flour and the salt. Stir in the yeast mixture. Knead the dough about 10 minutes working in 1/2 to 3/4 cup more flour so the dough is still soft, but no longer sticky. Put the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in bulk (approximately 45 to 60 minutes). Punch down the dough. Cover and let rise again until doubled (approximately 45 to 60 minutes). Punch down and let stand 10 minutes before shaping.

FILLING:

3 tomatoes (1 lb.)
1/2 lb. Mozzarella cheese (about 2 cups grated)
Cornmeal for sprinkling
3 tbsp. olive oil
1/4 c. chopped fresh basil or parsley

Heat oven to 475 degrees. Oil a 16 inch round pizza pan and sprinkle with corn meal. Press dough onto pan. Brush with 3 tablespoons of oil. Top with tomato slices and sprinkle with cheese. Bake 15 to 20 minutes. Sprinkle with herbs.

NOTE: I also added approximately 3 cloves of fresh garlic minced with garlic press along with a few sprinkles of an Italian spice mixture. I also prefer a little extra cheese.