Instructions: I make all kinds of pizza doughs. This particular dough has a crunchy outside and softer breadier inside. The white cornmeal adds a nice texture.

You can make the dough in bread machine using the dough cycle ( adding either water or flour if needed to get to the correct machine consistency- or to make by hand: also adding adequate flour or water for a nice pliable dough consistency to which you would knead, let rise double and punch down and use ( or refrigerate in a plastic bag till later ). etc.

Roll dough into a large circle ( so to either fit a 12 to 14 inch pizza pan or oven stone ). I do bake this on a 13 inch round pizza oven stone. I tuck the edges over ( not under ) into the dough for a rustic border. I then place on the sauce evenly. Then I sprinkle with pizza spices and garlic. Lastly I add the pepperoni, grated cheese and anchovies. There is no set rule how you can organize your pizza. This is then placed in a middle oven shelf of a preheated 450F oven and takes 25 to 30 minutes under the dough is golden and ingredients browned. This simply slides off my well conditioned stone ( for new stones you may want to sprinkle with a bit of cornmeal before placing on the dough ). I wait about 5 minutes before slicing the pizza. I slice it into 8 pieces.

NOTES : My husband and I use a lot of soy products for health related reasons.. I just made the following pizza using Yves Veggie Cuisine ( non gmo soy protein ) brand "pepperoni" which was the first time I ever tried soy pepperoni. . The dough recipe is mine but the soy pepperoni made the pizza taste especially wonderful. My husband insisted I share this!

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