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1
in a large bowl dissolve sugar in water.
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2
Sprinkle yeast over water and let stand until foamy, about 5 minutes.
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3
Stir in 2 cups flour and salt and blend mixture until it forms a dough.
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4
Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
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5
(Alternatively, dough may be made in a food processor.
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6
Proof yeast as described above.
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7
In the food processor process yeast mixture with 2 cups flour and salt until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
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8
Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil.
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9
Let dough rise, covered with plastic wrap in a warm place 1 hour, or until doubled in bulk, and punch down.
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10
Dough is now ready to be formed into pizza.
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11
In a medium heavy saucepan cook onion, bell pepper, celery, and garlic in oil, covered, over moderately low heat, stirring, until celery is softened, about 10 minutes.
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12
Add tomatoes and juice, thyme, and cayenne and simmer, uncovered, stirring, until mixture is very thick, about 20 minutes.
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13
Season with salt and pepper.
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14
Sauce may be made 1 day ahead and chilled, covered.
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15
Stir in shrimp and cook sauce, stirring, until shrimp are cooked through, the liquid they give off is evaporated, and the sauce is thickened.
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16
Preheat oven to 500F.
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17
Sprinkle cornmeal on an oiled 14-inch black steel pizza pan or black steel baking sheet.
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18
Roll out dough on a lightly floured surface into a 14-inch round and fit into pan.
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19
Sprinkle dough with half of mozzarella and top with shrimp Creole, spreading mixture evenly, and remaining cheese.
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20
Bake pizza in lower third of an electric oven or on floor of a gas oven 10 minutes, or until crust is golden.
