Yield: 3 (8-inch) pies
Stovetop ready, everyone can choose their own toppings (3 ideas here). Crust is thin and crispy. Pizza in photo: Italian: sausage, spinach, Provolone cheese.
Divide dough evenly into thirds; shape into balls; cover with tea towel and let rest 45 minutes on floured surface. Flatten and stretch each ball to 8-inches round. Brush each side with olive oil and sprinkle with cornmeal. Place in a heavy 8-inch skillet with Teflon™ nonstick coating. Heat on medium until lightly browned; flip then cook 5 minutes more. Flip again and quickly add sauce and toppings. Cook until the cheese melts, another 8 minutes to crisp crust more and melt cheese.