4 cups warm water
¼ teaspoon
¼ cup corn oil
1 tablespoon salt
7 cups of high gluten flour


In a large bowl combine water with yeast, let sit briefly to active.
Add salt to mixture stir well.
Add oil then flour.
Mix well to incorporate all wet ingredients into the flour.
When dry enough turn out onto flour covered work surface.
Knead dough well.
Return to large bowl and cover with dry dowel or plastic wrap and allow to rice.
Preheat oven to 350 degrees.
Grease 14x18” sheet pan.
Turn dough out onto work surface and mold to sheet pan size, topping with fresh cut chunks of tomato, salt and cracked back pepper.
Cook for 25 to 30 minutes.