1 Basic Yeast Dough recipe
cornmeal

Divide dough in half. Turn 1 portion of dough out onto a smooth surface heavily sprinkled with cornmeal. Pat dough into a circle 1/2-inch thick, using palms of hands. Cut dough into rounds using a 2 3/4-inch cutter. Cut carefully as leftover dough should not be used. Repeat procedure. Sprinkle 2 baking sheets with cornmeal. Transfer dough rounds to baking sheets, placing 2-inches apart with cornmeal side down. One side should remain free of cornmeal. Cover and let rise in a draft free place (85°F) 30 minutes or until doubled in bulk. Using a wide spatula, transfer to a preheated, lightly greased electric skillet (360°F). Place rounds, cornmeal side down in skillet; cook 5 to 6 minutes or until brown. Turn and cook 5 to 6 minutes. Cool on wire rack.