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1
Combine yeast and water in a non-metallic bowl and stir until dissolved.
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2
In a separate bowl combine the flours and spices.
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3
When yeast starts to bubble, add the dry ingredients and mix well.
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4
Place dough in a non-metallic bowl greased with olive oil, roll the dough until all of it is greased, cover with plastic wrap and let rise until doubled in size about 1 hour.
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5
Sprinkle a thin layer of cornmeal onto your pizza pan.
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6
Roll dough out on a floured board to fit your pizza pan (I use 14 or 16 inch pan depending on how thick I want my crust).
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7
Preheat oven to 450 degrees bake dough in the oven for 10 minutes or until the center of the crust looks firm.
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8
(I do this only because my oven does not get as hot as I would like it to for pizza.
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9
If you have a pizza oven, then there is no need to pre-bake the crust.
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10
).
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11
Remove dough from oven and apply toppings below.
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12
Apply layer of tomato puree onto the pizza crust (I usually use about 1/2 can).
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13
Sprinkle the fontal cheese on top of the sauce.
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14
Apply a generous amount of peppadew peppers over the fontal cheese (at least 1/2 jar) I leave the peppers whole, but you can cut in half if you prefer.
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15
Apply the sliced pepperoni.
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16
Apply the crumbled blue cheese.
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17
Brush a bit of olive oil on the rim of the pizza.
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18
Return to the 450 degree oven and bake for an additional 15 minutes or until the cheese is melted.
