Crusty Pizza Dough

1 package active dry yeast

1 cup warm water (105-115)

1/2 teaspoon salt

2 teaspoons olive oil

2 1/2-3 1/2 cups all-purpose flour

1 tablespoon cornmeal (optional)

Dissolve yeast in warm water in warmed mixer bowl.  Add salt, olive oil, and 2 1/2 cups flour.  Attach bowl and dough hook to mixer.  Turn to speed 2 and mix about 1 min.  Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl.  Knead on Speed 2 about 2 minutes longer.  Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.  Punch dough down.  Brush 14 inch pizza pan with oil.  Sprinkle with cornmeal.  Press dough across bottom of pan, forming a collar around edge to hold toppings.  Add toppings, as desired.  Bake at 450 for 15-20 minutes.

Meat 'n' Cheese Stromboli

1 medium onion, sliced and separated into rings

1 medium green pepper, sliced into rings - we used red pepper

1 tablespoon butter- we used grapeseed oil

2 loaves (16 ounces each) frozen bread dough, thawed - we used our whole wheat bread recipe

1/2 pound thinly sliced hard salami - we didn't use this

1/2 pound thinly sliced deli ham

1/2 pound sliced mozzarella cheese - we used colby jack

1/2 pound sliced mild cheddar cheese

1/2 teaspoon Italian Seasoning

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 egg, beaten

1 teaspoon poppy seeds

In a large skillet, saute onion and green pepper in butter until crisp tender; set aside.  On two greased baking sheets, roll each loaf of dough into a 15 in. x 12 in. rectangle.  Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges.  Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper.  Fold dough over filling; pinch edges to seal well.  Brush with egg and sprinkle with poppy seeds.  Bake at 400 for 15- 20 minutes or until golden brown.  Cool for 5 minutes before slicing.

Note:  We only made one loaf using half of the dough that my wheat recipe yields.  It makes a ton.  Also because I used my own bread recipe I cooked it at 350 for 30 minutes.  It was amazing!