2-2 1/3 c. all-purpose flour
3/4 c. corn meal
2 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1 c. milk
2 tbsp. butter

Combine 1 cup flour, corn meal, sugar, salt and undissolved yeast. Heat milk and butter until warm (120-130 degrees). Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add 3/4 cup flour and beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.

Knead on a lightly floured surface until smooth and elastic, 5-8 minutes. Place in a buttered large bowl, turning to butter top. Cover and let rise in warm place until doubled in bulk, about 1 hour. Roll dough to fit pan and cover with pizza toppings. Or bake for prebaked crust. Before baking puncture air bubbles with a fork.