-
1
Preheat oven to 450 degrees (225 C.) to 500 degrees (250 C.) (A hot oven is necessary for a good pizza, do not go over 500 degrees (250 C.), but try to get close if you can).
-
2
Divide thawed and risen dough into 2 or 4 equal amounts.
-
3
On a lightly floured surface, roll out or hand press bread dough into pizza shapes.
-
4
Place the pizza dough shapes on a large heavy cookie sheet that is lined with tin foil.
-
5
Brush olive oil on the tin foil and sprinkle a small handful of corn meal prior to setting dough down on it.
-
6
Pierce the surface of the dough with a fork a few times.
-
7
Slice the tomatoes and place between double layers of paper towels; press gently to remove juice.
-
8
Combine the oil and garlic in small bowl.
-
9
Brush oil mixture over entire surface of prepared crust.
-
10
Sprinkle with cheese leaving about an 1-inch border, and then bake for 3 to 4 minutes or until crust is light golden and cheese is melted.
-
11
Arrange tomato slices and mushroom slices over cheese.
-
12
Sprinkle with Parmesan cheese and cracked pepper (At this point, I often add a drizzle of extra virgin olive oil and sometimes some garlic).
-
13
Bake 4 to 6 minutes or until crust is dark golden.
-
14
Cut into wedges.
-
15
Top with whole or slivered basil leaves.
