0: NOTE: The differences between a Pan Pizza and a Thick Crust Pizza are the thickness of the crust and the fact that a Pan Pizza is baked in a Pizza Pan with deep (2-2 1/2") sides and a Thick Crust Pizza is NOT baked in a pan but on stone or a tile in the oven (and then put in a pan to serve)
1: Preheat the oven to 425 degrees (if planning a Thick Crust Pizza, place the sto tile in the oven to heat)
2: Dissolve the yeast in the warm (105 degrees-115 degrees) water
3: Wait until the mixture foams (about 5 minutes)
4: Combine the flour and yeast in a bowl
5: Add the yeast mixture
6: Add the olive oil
7: Add the parmesan
8: Mix thoroughly
9: Turn the dough out onto a well floured board
10: Knead until smooth (about 10 minutes)
11: Place the dough in a greased bowl and let rise until doubled (about 1 hour)
12: Punch the dough down and roll out on a well floured board
13: Roll to 3/4" thickness for Thick Crust Pizza or 2" thickness for a Pan Pizza
14: Brush the dough generously with olive oil
15: THICK CRUST: Lightly oil a (14") pizza pan
16: Sprinkle some cornmeal onto the pan
17: Form the dough into a pie using the pan
18: Place the sauce(s) and topping(s) on the dough, leaving the outer 1/2" bare
19: Remove the pie from the pizza pan
20: Use a paddle to place the dough on the stone
21: PAN PIZZA: Lightly oil the pizza pan
22: Sprinkle some cornmeal in the bottom of the pan
23: Press the dough into place in the pan, pressing it down into the bottom and up the sides of the pan
24: Add the sauce(s), seasoning(s) and topping(s), leaving the outermost 1/2" bare Place in the preheated oven
25: BOTH: Bake until the cheese is bubbly and the crust is golden
26: Use a paddle to remove the Thick Crust Pizza from the oven and place it on a serving pan
27: Use hot pads to remove the Pan Pizza from the oven
28: Serve
29: From Gemini's MASSIVE MealMaster collection at www
30: synapse
31: com/~gemini