3 c. bread flour
1/2 c. corn meal
1/2 tsp. salt
1 pkg. active dry yeast
1 tbsp. sugar
3/4 c. warm water (105-115 degrees)
1/2 c. warm water
2 tbsp. olive oil

In large mixing bowl, sift together flour, cornmeal and salt. In separate small bowl or cup dissolve sugar in 3/4 cup warm water. Add yeast and allow it to foam (about 5 minutes).

Blend dry ingredients, yeast mixture, 1/2 cup warm water and 2 tablespoons olive oil. Knead for a few minutes until dough becomes smooth and elastic. More or less flour or water may be added at this time, to achieve good texture.

Place dough in an oiled bowl and cover with a warm damp towel. Let dough rise in a slightly warm place. I preheat my oven to 150 degrees and turn it off before proofing my dough. Let it rise until doubled in bulk, about 1 hour.

Punch dough down and divide in half. Roll dough out with a rolling pin to desired size and thickness. This dough makes an excellent thin crust but don't make the outer crusts too thick! Spread with toppings of choice and bake at 400-450 degrees for about 10 minutes. Makes two 12 inch pizzas.