here goes, easy and delicious, i promise 
measurements are in grams though... i'll try to approximate the equivalent in ounces.
150 grams (about 5 oz) lukewarm water
1 teaspoon dry yeast
1 teaspoon sugar
....mix well and leave for 10 min for the yeast to start bubbling
250 grams (about 8oz) plain flour
40 grams (1.5 oz) cornmeal
1 teaspoon salt
..... mix well. make well in center.
add yeast mixture
add 1 tablespoon melted butter
mix well until it comes into a (non-sticky) ball. stretch and knead dough for 8-10 minutes. dough will become smooth, elastic and springy.
pour a little olive oil in a bowl, pop the dough in and coat on both sides. cover with saran wrap or cotton towel and let rise for one hour in warm draft-free place.
flour your surface and pour out the dough. stretch the dough into a 9-10 inch square. brush the surface with softened butter.
roll the dough onto itself starting from one side until you have a... tight roll. flatten down the roll with your hands into a long rectangle about four inches wide. fold it into three and pinch the seams together.
pop the dough back into the bowl, cover, and pop into the fridge to rest and for the butter to cool for about one hour. when dough (and butter) has cooled, take out from fridge and roll into a 13 inch circle.
spread into a 9-inch cake pan, making sure you leave high sides (to better hug your yummy ingredients).
layer in your fave ingredients, making sure your start with a generous spread of mozzarella and other fave cheeses. finish with the tomato sauce on top.
Bake at 220C / 430F normal or 200C / 395F fan oven for 30 minutes.
bon appetit
measurements are in grams though... i'll try to approximate the equivalent in ounces.
150 grams (about 5 oz) lukewarm water
1 teaspoon dry yeast
1 teaspoon sugar
....mix well and leave for 10 min for the yeast to start bubbling
250 grams (about 8oz) plain flour
40 grams (1.5 oz) cornmeal
1 teaspoon salt
..... mix well. make well in center.
add yeast mixture
add 1 tablespoon melted butter
mix well until it comes into a (non-sticky) ball. stretch and knead dough for 8-10 minutes. dough will become smooth, elastic and springy.
pour a little olive oil in a bowl, pop the dough in and coat on both sides. cover with saran wrap or cotton towel and let rise for one hour in warm draft-free place.
flour your surface and pour out the dough. stretch the dough into a 9-10 inch square. brush the surface with softened butter.
roll the dough onto itself starting from one side until you have a... tight roll. flatten down the roll with your hands into a long rectangle about four inches wide. fold it into three and pinch the seams together.
pop the dough back into the bowl, cover, and pop into the fridge to rest and for the butter to cool for about one hour. when dough (and butter) has cooled, take out from fridge and roll into a 13 inch circle.
spread into a 9-inch cake pan, making sure you leave high sides (to better hug your yummy ingredients).
layer in your fave ingredients, making sure your start with a generous spread of mozzarella and other fave cheeses. finish with the tomato sauce on top.
Bake at 220C / 430F normal or 200C / 395F fan oven for 30 minutes.
bon appetit
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