Chicago-Style Butter And Garlic Pizza Crust

• 1 (1/4 ounce) package active dry yeast
• 1 1/4 cups lukewarm water
• 3 1/4 cups flour, plus more for dusting
• 1 teaspoon sugar
• 1/2 cup cornmeal
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 1 garlic clove, ground to a paste
• pizza toppings, your choice

1. In large bowl, dissolve yeast in 1/4 cup lukewarm water.
2. Add 1/4 cup flour and the sugar, stir together.
3. Cover with plastic wrap and let rise in a warm place for 20 minutes.
4. Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
5. Combine the butter and garlic; mix into the dough.
6. Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
7. Lightly grease a large bowl, add the dough and turn to coat.
8. Cover and set in a warm place until the dough is doubled in size, 1 hour.
9. Punch dough down, then knead for 2-3 minutes.
10. Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
11. Preheat the oven to 500 degrees.
12. Top the pizza dough with your favorite toppings.
13. Lower the oven to 450 degrees and bake for 30 minutes.

active dry yeast, water, flour, sugar, cornmeal, salt, unsalted butter, garlic, pizza toppings

Taken from www.food.com/recipe/chicago-style-butter-and-garlic-pizza-crust-292419 (may not work)