Spelt/Cornmeal Crust Pizza

1 3/4-2 1/4 cups spelt flour (if none is available, all purpose flour is fine)
1 1/2 tablespoon active dry yeast
1/2 teaspoon salt
1 cup warm water (120-130 degrees F)
2 tablespoons olive oil
1 cup yellow cornmeal
1 tablespoon sugar

In a large bowl, dissolve yeast and sugar with 1 cup warm water. Add ½ cup flour. Set aside for 5 minutes.

Add 2 tablespoons olive oil, salt, 1 more cup flour into yeasted water, blend, and then add another half cup. Mix. Add cornmeal, and begin to knead dough until elastic, adding extra flour to ensure that the dough is not overly sticky. Knead for about 4 minutes.

Set dough aside to rest for about 10 minutes. Preheat oven to 425 degrees.

Separate dough into two lumps, and make flat disks, about ½ inch thick. Form a slightly raised crust around the edges.

Arrange toppings, then cook for about 10 -12 minutes, or until the crust is golden brown on the edges.