Refined flour (maida)
1 1/4 cups
3 1/2 teaspoons
Mozzarella cheese grated
Fresh basil leaves
Mix refined flour and cornmeal in a bowl. Make a well in the centre.
Mix yeast with 2 tbsp water, stirring till it dissolves. Add sugar and salt and mix.
Pour it into the well in the flour mixture. Mix well, add sufficient water and knead.
Add 2½ tsps olive oil and knead to a soft dough.
Cover the dough with a damp cloth and set aside to double in volume.
Knock back the dough, cover and set aside to rise again.
Grease non stick pan with 1 tbsp olive oil.
Dust table top with a little dry flour, take half the dough and roll into a ball.
Further pat it with fingers to a round slightly bigger than the circumference of the pan so that it can rise up the sides of the pan.
Put it in the pan and prick with a fork.
Keep the pan over medium heat and cook it blind for 2 minutes.
Sprinkle cheese all over it, tear a few basil leaves and sprinkle over the cheese. Spread the sauce over.
Tear a few basil leaves and spread over the sauce and cook, covered, on medium heat till the underside is golden.
Make another pizza similarly. Cut into wedges and serve.