2 cups warm water (I use the warmest water from the tap; about 105 degrees)
½ cup olive oil
2 tsp salt
7-8 cups whole wheat flour
1 Tbs yeast
cornmeal for sprinkling
1 (24 oz) can tomato sauce (I use Classico Tomato & Basil)
1 lb. cooked ground beef
16 oz shredded cheddar cheese
dried basil and oregano, to taste
Combine water, oil, salt, 3 cups of flour, and yeast; mix until combined. Add another 2 cups of flour and knead, gradually add additional flour as needed until the dough stops sticking to the bowl. Knead an additional 5 minutes.
Divide the dough into three balls. Roll each ball of dough on pizza stones sprinkled with cornmeal. Roll up the edges to form a crust.
Spread the tomato sauce on the dough (I use about ¾ cup per pizza).Top with ground beef, pineapple tidbits, or other desired toppings. Sprinkle with dried basil and oregano. Let rest for about 15 minutes.
Bake each pizza for 400 degrees for 9 minutes, sprinkle on the cheese (I use about 2 cups per pizza), and then bake for another 9 minutes.
Whisk together the flour, cornmeal, baking powder, and salt. Add the remaining ingredients (except the corn) and mix until combined. Stir in the corn. Pour into a greased 9″ by 13″ baking dish. Bake at 400 degrees for 25-27 minutes or until golden and set. Serve warm.