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1
Place the water in a large bowl or mixer with a dough hook.
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2
Dissolve the yeast in the water.
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3
Add the remaining ingredients except cornmeal and mix on low speed until a ball is formed.
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4
Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed.
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5
Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place in lightly oiled sheet pan, cover and let proof for a minimum of 4 hours.
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6
Preheat oven to 425 degrees F. To make the sauce, place the salt pork in a large sauce pot and render the fat.
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7
Add the onions and saute until translucent.
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8
Add the garlic and saute until the aroma is apparent.
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9
Add the crushed tomatoes, puree, and stock to the pot and bring to a simmer.
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10
Add the bay leaf, thyme, and salt and allow to simmer for 1 1/2 hours.
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11
Remove the bay leaf, puree the sauce and adjust the seasonings.
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12
Once the dough is ready, roll each piece out using a rolling pin until dough in approximately 1/4-inch thick.
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13
Spoon some tomato sauce on top of the dough.
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14
Layer the mozzarella, place the pizza on a sheet pan dusted with cornmeal and bake for 10 to 15 minutes until crispy and golden.
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15
Garnish with basil leaves.
