Pizza Crust (2 pizzas)

1   c	Semolina Flour
1.5 c	Gold Medal Flour
1   t   sugar
1   t   salt
1   T   SAF yeast
1   T   olive oil
1   c   warm water (about 106 degrees)

Mix dry ingredients in a bread mixer or mixer with
a dough hook for 15 seconds.  Add water and oil all
at once.  Mix for 10 minutes with dough hook.  Dough
should be somewhat sticky.  Let raise until doubled in
size (about 30 min).  Divide into 2 equal portions and
shape on floured surface.  Place dough on a peel that 
has a thin sprinkling of cornmeal.  This keeps the dough 
from sticking to the peel when transfering the pizza to 
the oven.  If you are going to cook it immediately, flour 
can be used in place of cornmeal.

Pizza Margherita (1 pizza)

1 14oz can S & W Ready-Cut Italian Recipe Peeled Tomatoes
  (or 3-4 thinly sliced roma tomatoes)
Romano
Mozzarella
Pepperoni
Mushrooms

Put the tomatoes on pizza.  Sprinkle freshly grated romano 
cheese over the tomatoes.  Cook at 450 degrees for 4 minutes.
Cover tomatoes with desired amount of mazzarella.  Put 
pepperoni and mushrooms on top of cheese; sprinkle on more
Romano.  Cook 8 minutes or until golden brown.

Cream Sauce

0.5  c	heavy whipping cream
0.5  c	freshly grated Parmigian
0.25 c	freshly grated Romano
0.5  t	garlic salt

Mix ingredients together.  Cover pizza with sauce and bake
for 4 minutes at 450 degrees.  Then top with garlic chicken
or mediteranean toppings and cook for 8 minutes or
until golden brown
	
	Garlic Chicken

	1-2 chicken breasts, cubed and sauteed in olive 
            oil and garlic
	1   tomato, diced
	3-4 green onions, chopped
	cheese as desired

	Mediterranean Delight

	Lots of mushrooms, sliced and sauteed in butter
             and garlic
	Artichoke hearts to taste
	Sundried tomatoes, cut into thin strips, to taste
	cheese as desired

Barbequeue Chicken:
	
Saute chicken chunks (the smaller, the better) in garlic and olive oil.
Mix chicken with thinly-sliced red onion, cilantro, and your favorite BBQ
sauce.  Let sit for an hour or two, then spread on a prepared crust.  Add
mozzarella, parm and romano to taste.

Madras Pizza:

Go to foodini.org/food, click on Ghost Madras.  Make some.  Hell, make a lot,
you'll thank me.

Simmer some down until VERY thick.  Spread on a prepared crust, add mozz,
parm, and romano to taste.  It sounds weird, but it's probably my favorite so
far.

Hints

-Pizza stones and peels make a world of difference between
good pizza and fabulous pizza.

-Heat oven, with stone in it to 475 degrees, then reduce
temperature to 450.  This gets the oven good and hot to
cook the crust perfectly.  If the oven is any hotter, the
toppings will overcook.

-Cheese really makes a HUGE difference in how your pizzas
taste.  Good Parmigiano and Romano cheeses (hard cheese)
make most of that difference.

-A pizza can be made before hand and kept in the refrigerator.
When we do this, we prepare the curst with the sauce and
bake for 4 minutes.  Sometimes we put the toppings on next, 
and sometimes we wait until just before baking.  Let cool,
then cover with plastic wrap and keep in the fridge for up to
3 days.

-This dough recipe also makes good breadsticks.  Shape into
a rectangle, and cut 1-inch strips.  Lay on cookie sheet,
brush with butter, and sprikle with cheese and garlic, or 
whatever you like on breadsticks.  Bake for about 10 min.

-I tend to end up making VERY thick pizzas.  If there isn't an
inch of stuff on it, I"m not trying hard enough.  This can be
a bit of a problem when it comes to containment.... I always
roll out my dough so it's about 1-2" wider than my peel can
handle.  I then take some of the edge, overlap it, and pinch
it together.  After about 20-30 of these, you end up with a
crust with an in-turned (overlapping?) lip.  If you make sure
to put a bit of sauce or cheese between these layers, they 
won't stick, and as the pizza rises, this lip will make a
respectable bowl.