1 tbsp. active dry yeast
1 1/2 c. warm water
1/4 c. non-fat dry milk
1 tbsp. coarse salt or 2 tsp. table salt
1/4 c. olive oil
3 c. flour, preferably unbleached
Corn meal

Dissolve the yeast in a large bowl with 1/2 cup of the water. Stir the dry milk and salt together with the rest of the water until dissolved, then pour over the yeast. Add the olive oil, and about 2 2/3 cups of the flour, stirring to mix, then turn out on a floured surface and let rest while you wash out and oil the bowl.

Knead the dough until smooth, adding more flour as necessary, about 6-8 minutes. Return the dough to the bowl, cover with plastic wrap and let rise until doubled in volume.

Preheat oven to 400 degrees. Divide the dough in half. Grease two 12 inch pizza pans.

Start stretching the piece of dough you are working with by kneading a bit first, then flattening it out and coaxing it out from the center toward the edges. It will be bouncy and resistant, so you must work at it, pulling lightly and stretching, concentrating on the areas that remain thick.

Prebake at 400 degrees for 10 minutes. Put on your favorite toppings. Return to oven and bake an additional 10-12 minutes or until browned to your liking.