1 pkg. active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 to 3 1/2 cups all-purpose flour
cornmeal

Dissolve yeast in warm water in warmed bowl.  Add salt, olive oil and 2 1/2 cups of
flour.  Mix with spoon or using your mixer and dough hook for 1 minute.  Add
remaining flour 1/2 cups at a time until dough forms a ball or clings to the dough
hook.  Knead for 2 minutes.

Place in greased bowl, turning to grease top.  Cover and let rise in warm place until 
doubled -- about 1 hour.  Punch down dough. 

Divide dough in half and shape into balls.  Wrap in plastic wrap and allow to rest for 
20 minutes.

Stretch, toss, or roll dough to desired thickness on board coated with cornmeal.  I
put parchment paper on top and roll so I don’t add extra flour.  

Top with desired toppings.  Bake at 450 degrees or grill on medium heat for 15 to 20 minutes.