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1
Prepare dough.
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2
Sprinkle the yeast over the water.
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3
Let stand 2-3 minute, or until the yeast is creamy.
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4
Stir until the yeast dissolves.
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5
In a large bowl, combine the 2 cups flour and the salt.
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6
Add the yeast mixture and stir until a soft dough forms.
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7
Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
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8
Lightly coat a large bowl with oil.
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9
Place the dough in the bowl, turning it to oil the top.
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10
Cover with plastic wrap.
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11
Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
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12
Flatten the dough with your fist.
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13
Cut the dough into 2 pieces and shape the pieces into balls.
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14
Flatten the dough slightly.
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15
Dust the tops with flour.
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16
Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand.
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17
Let rise 60 minutes, or until doubled.
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18
Place pizza stone or large baking sheet in the middle rack and preheat oven to 400 degrees F.
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19
Lightly dust your work area with flour.
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20
Roll/toss/stretch the dough into your desired shape.
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21
Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface.
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22
Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden.
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23
Remove the crust from the oven and brush with olive oil over top.
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24
Spread the roasted garlic all over the crust and add chicken, sundried tomatoes, and Roma tomatoes.
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25
Season with salt and pepper.
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26
Cover the entire pizza with the cheeses and scallions.
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27
Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown.
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28
Sprinkle the pizza with Italian parsley and serve with additional parmesan cheese and red chili flakes.
