Ingredients
3 or so cups of unbleached flour
1/2 cup of corn meal
1 1/2 cup of warm water
1 tsp or one packet of yeast
2 tbsp olive oil
Good pinch of salt or two
Preparation
Add the yeast to the warm water and stir.
Measure your dry ingredients into a large bowl while the yeast/water starts to bubble. Add the yeast/water and olive oil and start mixing (you can use a bread hook). Add more flour or water until the dough is slightly tacky. Pat the surface with olive oil and put a kitchen towel over it.
Allow an hour or so to rise, depending on the temperature (the oven with the light on is a good place in the winter). Punch down and roll out, dusting with flour and corn meal. Alternatively, punch it down and let it rise again, then roll out.
In your preheated 475 F oven, bake the dough for 4-6 minutes until it starts to cook (make sure to poke holes with a fork so as to avoid air bubbles). Take the par-baked crust out, top with your favorite toppings and throw it back in until finished.
