1 tablespoon yeast
1 cup warm water (use hot water from the tap)
1 tsp. honey
1 tsp. salt
1-2 Tb. olive oil
2-1/2 cups unbleached flour (I usually add 1 c. whole wheat)
sauce and toppings of choice
Add yeast to a mixing bowl. Pour the 1 cup hot tap water over it and mix.
Add the remaining ingredients and let the mixer run at medium speed until the dough clears the side of the bowl (you can do this by hand: beat vigorously for 30 strokes).
Let dough rest in the bowl 15-20 minutes while you preheat the oven and prep the toppings.
On a large baking sheet or pizza pan/stone, sprinkle a bit of cornmeal. With oiled hands, remove the dough from the bowl and pull/shape into a general rectangle or circle (depending on your pan), then lay it on top of your cornmeal coated pan. Using a rolling pin or your hands, flatten and stretch the dough to fill the pan.
Bake the dough for 10 minutes in a 425 degree oven (you don’t have to, but it ensures a fully cooked center crust, no matter how many toppings you add).
Remove prebaked crust from the oven and spread with your toppings: sauce, shredded cheese, cooked meat and chopped vegetables.
Place topped pizza back into oven and bake for 10-15 minutes more, or until cheese is melted and toppings are browned.
Slide the whole pizza from the pan to a cutting board and slice into pieces.
Credit: Cast Iron Cooking Facebook Group (Roberta Rydstrom Miller)
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/