Makes 2 Pizza's
3 cups all-purpose flour, divided
1 pkg. active dry yeast
1/2 tsp. salt
1 cup warm water
2 Tbs. canola oil or olive oil
2 Tbs. Corn meal
1 (28-ounce) can San Marzano Tomatoes (the best you can find)
2 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon dried marjoram
1 teaspoon dried basil
Salt and fresh ground pepper, to taste
Mozzarella Cheese, shredded
Your choice of meats and veggies
In a large bowl, mix 1 1/4 cups flour with yeast and salt; add warm water and oil. Beat with a whisk for 3 minutes. Using a wooden spoon, stir in another 1 1/4 cups flour, or enough so mixture holds together. Place dough on a lightly floured surface. Kneed in 1/4 to 1/2 cup more flour - stop once it's lump-free. Cover and let rest for 10 minutes.
Sauce: San Marzano Tomatoes are already blanched and skinned, so they've already been par-cooked and they will roast in the oven. There is no need to heat or warm them beforehand. Empty the can, drain the tomatoes and crush them with your hands or pulse them in a food processor a few times. Add the remaining ingredients and combine.
Heat oven to 425 F. On a lightly floured surface, divide dough into 2 portions and stretch dough with hands and get it as thin as you can. Sprinkle each pizza pan or baking stone with 1 Tbs of corn meal. Transfer dough to pan's, build up the edges slightly; prick bottom of crusts. Bake about 8 minutes, remove from the oven. Add the sauce and toppings and bake until cheese is melted and crust is browned and crisp.