Cornmeal Pizza Crust

1/2 c. warm water
1 tbsp. or 1 pkt. active dry yeast
1 tsp. sugar
1 tbsp. olive oil
3/4 c. unbleached flour
1/4 tsp. salt
1/2-3/4 c. cornmeal
My note: add 1/2 tsp or more of any chosen herbs/spices - e.g., cracked pepper, rosemary, sundried tomato bits, chopped garlic

1. Pour the warm water into a bowl. Sprinkle the yeast on top and add the sugar. Cover and let rest for 5 minutes. The mixture will look tan and milky.

2. Add the olive oil and the unbleached flour (and spices and/or herbs), and stir until moistened but not lump-free. Cover and let rest for 10 minutes, when the mixture will look bubbly and thick.

3. Stir in the salt, then add 1/3 cup of the cornmeal. Stir until incorporated. The mixture will be hard to stir, stick to the spoon, and pull away from the sides of the bowl.

4. Lightly oil your hands with a drop or two of oil to keep your hands from getting sticky when kneading. Put about 2 tablespoons of the remaining cornmeal on a counter top or cutting board. Transfer the dough to the board and lightly roll it in the cornmeal. Gently knead the dough for 5 minutes, pushing away with the palms of your hands, then pulling toward you with your fingertips. It should be slightly sticky at all times. If necessary, incorporate a little more of the remaining cornmeal into the dough, a tablespoon at a time, so the dough stays sticky without becoming heavy.

5. Put the dough in a clean, lightly oiled bowl. Cover and let rest for 45 minutes in a warm place.

6. Preheat oven to 450 degrees. Lightly coat a 10 1/2 x 16 inch cookie sheet with non-stick cooking spray. My note: this will also make 2 dinner-plate sized but thin-crust pizza crusts.

7. Bake crust ~10 minutes, then top with chosen ingredients.

8. Lower oven heat to 400, bake pizza for an additional 20 minutes.

This was adapted from a recipe posted on Cooks.com