A couple drops of liquid smoke is included with the cheese to give it a smokey flavor – I omitted it. Feel free to add toppings on the pizza – the crust holds up very well. Make sure the baking stone is good and hot, or the crust will not crisp properly. I found both times I had to add 2-3 tablespoon more water to the dough to make it cohesive. sauce
8 oz can tomato sauce
3 tablespoons tomato paste
2 tablespoons fresh basil, chopped
1 tablespoon sugar
2 teaspoons dried oregano
Whisk ingredients together; set aside.
8 ounces shredded white American cheese [about 2 cups] 2 ounces shredded Monterey Jack cheese [about 1/2 cup] 3 drops liquid smoke
2 cups [10 ounces] all purpose flour
2 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons water
2 tablespoons olive oil
Whisk dry ingredients together. Stir in water and oil until dough starts to come together. Knead on a lightly floured board 3 or 4 times, until cohesive.
Heat oven and pizza stone [lower middle rack] to 475. Divide dough in two equal pieces. Press the first piece in a small circle, and transfer to parchment paper dusted with flour. Use rolling pin to stretch dough to a 12 inch circle. Top with half the sauce and half the cheese. Slide the dough on the parchment paper onto the baking stone. Bake until golden brown and cheese is melted, 9-12 minutes. Cool 2 minutes. Repeat with the second round.