2 c. flour
1/2 tsp. salt
1/2 tsp. sugar
1 pkg. quick-rise yeast
3/4 c. warm water (120~)
1 tbsp. olive oil
cooking spray
2 tbsp. corn meal

Combine first 4 ingredients in a large bowl. Make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, until double in bulk.

Punch down dough; divide in half (or) leave in ball. Cover and let rise for 10 minutes. Working with one portion or ball, roll out into 10-inch circles or roll out and put in a 10 x 15 pan to fit. Place the corn meal in pan, then the crust. Put on sauce, then filling. Top with cheese.

Bake at 425°F until cheese is brown and dough is done.