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      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 a 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
  stone or 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 peel 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 peel
  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.
  
  From: Joel Ehrlich                    Date: 02-10-96
  
  From: Gail Shipp                      Date: 13 May 97
 
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