"There are more pizza places in the United States than in Italy, just as there are more enchilada stands here than in Mexico. To make an authentic pizza requires a speical brick oven, a huge wooden paddle to put the dough into the heat--and a strong-armed man to mix the dough. Since many pizzas I have eaten are like biting an anchovy off a paper plate that has been brushed with tomato sauce, I did some experimentation with available products and came up with this:
1. Follow the directions on the box of any packaged roll or pizza mix. When the dough has risen, knead into it as much yellow cornmeal as it will take.
2. Grease your pizza pan, cookie sheet, or large pie pan with olive or vegetable oil.
3. Roll out the dough to 1/4-inch thickness and press into the pan.
4. Pour more oil on the top and spread it over the surface of the dough. The add the goodies to your own taste: anchovies, cheese, sliced ripe olives, tomato sauce, pizza sauce, sliced sausages, mushrooms, and season with your favorite spices: marjoram, rosemary, thyme, oregano.
5. Bake 15-20 minutes in a hot oven (425 degrees.)
6. Cut in wedges and let your guests eat with their fingers.
The world and your own tastes will give you your ideas, but I think you will be happy with my one secret: yellow cornmeal in the dough."
---Cooking With the Stars: Hollywood's Favorite Recipes, Jane Sherrod Singer [A.S. Barnes and Company:Cranbury NJ] 1970 (p. 311-312)

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