2 ts Yeast
1 1/2 c  Warm Water
4 c  Flour
2 ts Salt
1/2 c  Olive Oil
1 ts Parmesan, Grated Fine
Cornmeal

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).

Preheat the oven to 425 degrees (if planning a Thick Crust Pizza, place the
sto tile in the oven to heat). Dissolve the yeast in the warm (105
degrees-115 degrees) water. Wait until the mixture foams (about 5 minutes).
Combine the flour and yeast in a bowl. Add the yeast mixture. Add the olive
oil. Add the parmesan. Mix thoroughly. Turn the dough out onto a well
floured board. Knead until smooth (about 10 minutes). Place the dough in a
greased bowl and let rise until doubled (about 1 hour). Punch the dough
down and roll out on a well floured board. Roll to 3/4″ thickness for Thick
Crust Pizza or 2″ thickness for a Pan Pizza. Brush the dough generously
with olive oil. THICK CRUST: Lightly oil a (14″) pizza pan. Sprinkle some
cornmeal onto the pan. Form the dough into a pie using the pan. Place the
sauce(s) and topping(s) on the dough, leaving the outer 1/2″ bare. Remove
the pie from the pizza pan. Use a paddle to place the dough on the stone.
PAN PIZZA: Lightly oil the pizza pan. Sprinkle some cornmeal in the bottom
of the pan. Press the dough into place in the pan, pressing it down into
the bottom and up the sides of the pan. Add the sauce(s), seasoning(s) and
topping(s), leaving the outermost 1/2″ bare Place in the preheated oven.
BOTH: Bake until the cheese is bubbly and the crust is golden. Use a paddle
to remove the Thick Crust Pizza from the oven and place it on a serving
pan. Use hot pads to remove the Pan Pizza from the oven. Serve.