Directions

Preheat oven to 200º.

In the bowl of a standing mixer fitted with a dough hook, add yeast and water. Let the yeast do its thing for 10 minutes.

Add flour, cornmeal, and salt to the standing mixer. Turn the mixer on low to combine. Drizzle in the olive oil. (If the dough looks dry after awhile, add a little more olive oil.)

Turn off the oven.

Remove the ball of dough. Add a few drizzles of olive oil to a deep glass bowl. Roll dough around in the bowl. Cover with a damp cloth and place in the oven to rise.

Note: the oven is turned off, but the residual heat and humidity from the towel creates a little sauna that will help the dough to soften and rise faster.

After about 45 minutes, remove the cloth-covered bowl.

Put a pizza stone in the oven on the lowest shelf if you're using one. Then preheat oven to 500º.

Briefly knead the dough. It should feel soft, smooth, and pretty awesome. Divide in half and let rest for 10 minutes.

Using your fingers, knuckles, and fists, gently pull the dough out and let it hang on your fist to stretch it out. (Cornmeal is a little less elastic than flour. You may need to use a rolling pin to help get the dough to spread at the center.)

Sprinkle cornmeal on a wooden dough pizza peel. Place dough on top. Add fixin's. Bake for 10-15 minutes, depending upon the toppings.

Remove pizza and let cool before slicing.