I don't have the exact recipe, but I adopted several of his techniques in my own pizza. I can tell you that he put a handful (in his cupped palm) of corn meal into this dough, and he pours in the olive oil without measuring it. I think the sugar was fairly low (only a teaspoon or two). Don't forget the salt. I always give a big sprinkle (BIG sprinkle!) of garlic powder, and about a tablespoon (it fills my cupped palm) of dried oregano is ground between my hands and dropped into the dough.

But this may be nothing like his dough. He baked it in a deep pan, and I prefer to make a thick crust, with a high rim, that I bake on a pizza stone. He did his in a pan, and put all of his ingredients (diced tomatoes, cheese, meat) on the dough before baking it. I preheat my pizza stone at about 500 degrees.

Trouble with getting recipes like this, you have trouble telling where yours ends and theirs begins.

Maggie

P.S. Made pot roast tonight, and set up the bread machine this a.m. also. The kids had been grumbling about "pot roast again" on the drive home, but when the walked in and smelled it, changed their minds. The bread wins out in fragrance over the roast, and both were great. It doesn't hurt that it's cold and rainy here today. Great comfort foods, both of them.