1 pkg. active dry yeast
1 c. warm (105 to 115 degree) water
1/2 tsp. salt
2 tsp. olive oil
2 1/2 to 3 1/2 c. flour
Cornmeal for pan

Dissolve yeast in warm water in mixing bowl; let stand 5 minutes. Add salt, olive oil and 2 1/2 cups flour. Use mixer with dough hook. Turn to low speed and mix for 2 minutes; can be mixed by hand also. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of the bowl. Knead on low speed for 5 minutes. (If done by hand, this flour would be kneaded in on a floured board or countertop until smooth and elastic, about 7 to 10 minutes.)

Place in a greased bowl, turning it to grease top. Cover; let rise in a warm, draft-free place, until doubled in bulk, about an hour. Punch dough down.

Brush 14-inch pizza pan or cookie sheet with oil (cookie sheet should have raised sides); sprinkle with cornmeal. Press dough across bottom of pan, making a collar around edges to hold filling. Bake at 450 degrees for 10 minutes. Top with desired fillings and bake for another 10 to 15 minutes until crust is golden brown. Makes 1 (14 inch) pizza. Slice and enjoy!