I would just use a little on the pan, and in the crust, to start out. I haven't tried that, cause I love Bisquicks thick crust. To little is better than to much.

Corn meal acts like little ball berrings so the pizza dough does not stick to the floor of the pizza ovens.  It will add a little crunch to the bottom of the crust.  You do not use enough to get a corn taste. 
Pizza dough is now sold in many grocery stores in bags.  I have used frozen bread dough and had a lot of luck with that.
My husbands family was in the pizza business for years and I have asked him for the family recipe and he has told me he can only make dough in 25 lb batches! How's that for not wanting to help with dinner.

Hey mittens!  I'm aware that they sell dough in the stores.  I like them enough but my other DARLING half thinks that they won't taste like the real thing.  I don't even think he's tried any of them, what a goof!  I think he just likes that homemade crust taste, he's very picky about his pizza.  By the way, the crust came out pretty good and he liked the crust.  The problem was the pizza was very salty.  Check out my post dated today.  It was weird.  Any chance you can divide your husbands familys' recipe by 25?  Just kidding!!! Sounds like yours and mine would get along pretty well, what do you think?  I've been meaning to ask you, do you live around chicago?  Maybe sometime soon I'll get you my e-mail address and the 4 of us could go out for coctails or coffee.  If you don't mind dragging a wheelchair.  Thanks again! Have a great weekend!

chicagosinger

Actually,, I just use 2 cups flour, 1/4 c EVOO, 1 cup water, 1/2 tsp salt, 1 tsp sugar, 2 tbs yeast, mix it in a mixer with dough hook until well mixed and elasticity feels good.  let it rest and rise , then punch it down, divide it into 2 portions, roll it out . Place the dough on a cookie sheet that only has 3 sides or on a pizza paddle. Place the corn meal on the paddle or cookie sheet. Put what ever you want on the pizza.  Have your oven on 375-400 and a nice size pizza stone in it heating prior to mixing everything.   Sprinkle your cornmeal on the stone just before you place the pizza on it other wise it will burn and make the pizza taste burnt. Gently slide the pizza off the cookie sheet onto the stone and cook.  The pizza stone will give it a crispy crust.  I personally use EVOO instead of cornmeal and still get a crispy crust with the pizza stone.  Enjoy 

Hi kes2kittys,  Hmmmmm!  I've seen a pizza stone used on the cooking shows, but I didn't think you could purchase these in stores.  Can you?  So,  the pizza stone goes on the lower rack, or do you remove both racks?  Could you let me know?  If it's not terribly expensive, maybe my husband would be willing to buy me one.  He's REALLY picky about his pizza, he drives me nuts sometimes.  Thanks for the recipe and the help!  And by the way, welcome to the site!

chicagosinger

P.S-  I'm curious about your nickname, it sounds like you might me a cat lover.  If so, I have 3 males. God help me, I'm the only woman in the house! (Ha-ha!)

on the flour, do i use regular flour or do i use self riseing flour?

and what in the world is EVOO?

please e mail me at

 prinstengirl bulldawgsfan @ hotmail.com

and put on the subject line

pizza dough.

please and thank you.

                                                               prinstengirlbulldawgsfan    in ga.

prinstengirlbulldawgsfan, EVOO is Extra Virgin Olive Oil...and use plain flour unless the recipe specifically calls for self-rising.