Okay, if you're not Italian, try to relax a bit! This is not rocket science, but does require a sensitivity, a passion normally associated with Musicians! STORMPizza happens in 2 parts. First you make the Dough, then you make the Sauce! It has taken me years of careful, ever-studious analysis... sifting through the garbage bins at PEPE'S APIZZA in New Haven. Please, at some point in your Life, make a pilgrimage to this place of higher eating!

4 Cups of Flour

2 packages of Rapid Rise Yeast (I use 2 , probably because I want to keep at bay the wicked witch of the Ywest!)

.75 Teaspoon of Salt

120 Degree Water

2 Tablespoons of Olive Oil (Italian please!)

Cornmeal

In a large bowl, combine the flour, undissolved yeast and salt. Stir in very warm water and olive oil. Make nice soft dough. Knead for about 5 minutes. Cover with a white rag and let it rest for about 10 minutes. Get a flat cookie sheet. Spread the bottom with the Cornmeal. Lay in the rolled out dough.

The SAUCE!

Get a big can of Italian whole peeled tomatoes, packed with a basil leaf! Dump into a big bowl. Use a garlic press and crush a clove into the bowl! Pour in some olive oil. Add oregano, fresh basil leaves, parmesan cheese, salt, pepper, and parsley. Using your hands, crush up the tomatoes and blend the mixture. Spread this out, thinly!... over the pizza dough. Then sprinkle with Mozzarella cheese and Romano, or... if you want to have it like the Italians do... just Romano! Make a sign-of-the-cross over the pie with a sprinkling of olive oil. Say a little prayer, then insert it into a preheated 425 degree oven. When it is a bubbling masterpiece, it's done! If you're Jewish, try making the Star-of-David... but I can't guarantee the results!

Now, just like MUSIC, the real nature of the STORMPizza escapes these mere and innocent words. Only in the hands of a true Surgeon of Love will STORMPizza reach its fullest and awe-inspiring potential!

Godspeed!

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