MEXICAN PIZZA
2 ¼-ounce envelopes (5 teaspoons) active dry yeast
2 cups warm water
1 teaspoon sugar
1 teaspoon salt
4 teaspoons olive oil
5 to 6 cups all-purpose flour
olive oil and cornmeal for the pans
1⅓ cups picante sauce
6 cups grated cheddar cheese
In a large mixing bowl, sprinkle the yeast over the warm water. Add the sugar, stir, and set aside for 10 minutes, until the mixture is bubbly. Stir in the salt and olive oil. Beat in 5 cups of the flour, then add as much extra flour as needed to make a dough that is not too sticky to knead. Knead on a floured surface until the dough is smooth and satiny, 5 to 10 minutes. (Or place the dough in the bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes.) Place t
