Makes one 12-inch pizza
1 1/2 teaspoon dry active yeast
1/2 teaspoon sugar
2/3 cups warm water (110 degrees F)
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons fine corn meal
1 1/2 cups bread flour or all purpose flour plus extra for rolling
1/2 teaspoon salt
In a large bowl, dissolve the yeast and sugar in warm water; set aside in a warm place for five minutes until foamy. Stif in the olive oil, cornmeal, flour and salt, making a soft, workable dough.
Turn out onto a lightly floured work surface and kneed for about 5 minutes, sprinkling in as little flour as possible to keep the dough from sticking to the surface.
Put the dough into an oiled bowl and turn it once so the surface is coated with oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place until it has doubled in size, about 45 minutes. Punch the dough down and form into a ball; let rise again for about 30 minutes.
This dough keeps well in the refrigerator overnight and freezes well. Just be sure to punch it down and cover tightly with plastic wrap before you refrigerate or freeze it. Allow the dough to return to room temperature before rolling it.
If you like the taste of rye lour and the complexity it adds to the dough, add 1 tablespoon of rye flour and decrease the fine cornmeal to 1 tablespoon.