Simple, Fool Proof Pizza Dough

No clever names here, just something that works for me. I'm not much of a baker, so I'm sure there are improvements on this, but this pizza dough is quick, easy, and most importantly tastes good -- rolled thin, on a stone. (Thanks for my dear and old friend Sara Chapman who passed this on to me many moons ago.)

3/4 cup warm water
1 tsp honey

1 yeast packet (leftover yeast packets can keep in the freezer)

1 1/2 cups flour

1/2 cup semolina (or use 1 cup cornmeal total)

1/2 cup cornmeal

1/2 tsp salt

1 tsp olive oil

1. Combine water, honey, and yeast in a small bowl. Let sit for 5 minutes until frothy.

2. Preheat your pizza stones (if using) to 450.

3. Combine dry ingredients, olive oil, and yeast mixture. Knead until blended. Let rise (optional).

4. Divide into 8 pieces. On a floured cutting board, roll each individual piece of dough into a ball, then roll the ball out with a rolling pin for a circle about 1/8 inch thick and 7-9 inches wide.

I am such a cheat and use a tablespoon or so of whatever jarred pasta sauce is in the fridge. (Or pesto, or even an easy cheesy white sauce.) Either way, smear about 1 tablespoon around on the dough. Then you can pile on mozzarella, and add fresh mushrooms, basil, purple onion, and even pepperoni. It's also easy to add Italian sausage, green or red peppers, olives, and even fresh tomato slices. Or, you can skip the heavy white cheese, and use tomato slices, freshly grated parm, and some basil.

Bake at 450 for 10-12 minutes.
Makes 8 individual pizzas. Leftover dough can be frozen.