Cornmeal Pizza Crust

Adapted recipe from the book "Pizzas: The Little Guides". Cornmeal pizza crusts add a different texture and flavor with pizza than regular crusts. This makes 2-12 inch pizza crusts.

1 package active dry yeast
1/4 teaspoon salt
1 cup warm water
2 tablespoons olive oil

1-3/4 cups all purpose flour (plus another 1/2 cup as needed)
1 cup yellow corn meal, plus some for sprinkling

In a small bowl, combine warm water, yeast, oil, and salt. In a large bowl, combine flour and 1 cup of the corn meal. When the yeast mixture is frothy (after about 10 minutes), create a well in the center of the flour mixture and pour the yeast mixture into it. Combine the mixture.

Turn the dough onto a lightly floured surface. Knead, adding flour as needed to make a fairly stiff dough that is smooth and elastic, 6-10 minutes. Divide in half. Cover and let rest for 10 minutes.

Grease 2-12 inch pizza pans, sprinkle with corn meal. Roll out each half of the dough into a circle, transfer to the pizza pans. Build up edges of dough slightly. Do not let rise.

Prick the dough with a fork in multiple places in a regular pattern. This will keep the dough from puffing up and distorting. Pre-bake at 425° for 7-9 minutes, until golden brown on the edges. Add toppings, bake for 10-15 minutes more.