Preheat the oven to 450°F.
To shape the pizza dough, divide the dough in half. Working on a floured surface, roll the dough halves into two 12-inch circles, if using a pizza stone, or into two oblong shapes, about 1- x 4-nches each, if using a large cookie sheet. Sprinkle the pizza stone or baking sheet with 1 tablespoon of the cornmeal. Place the prepared pizza dough on the cornmeal and brush the top very lightly with olive oil.
In a small bowl, combine the tomato sauce, basil, oregano, garlic salt, and pepper. Evenly spread half of the sauce over the pizza dough. Top with half of the cheeses and add any additional toppings of your choice. Drizzle some olive oil on the top. Bake until the crust is brown around the edges and the cheese is bubbly, about 20 to 25 minutes. Repeat with the remaining pizza dough, sauce, cheese and toppings, if using.
Makes two 12-inch pizzas.
Reprinted with Permission from ©America's Little Italys, by Sheryll Bellman, published by Sellers Publishing click for book review
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