Pizza Dough

• 1 1/4 cups tepid water (about 110)
• 2 1/2 teaspoons fast-rising active dry yeast
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 3 1/4 cups unbleached flour (1 lb 2 oz weighed out on a good scale)
• 1/4 cup cornmeal

1. Place the tepid water in a mixing bowl.
2. Dissolve the yeast and salt in the water.
3. Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
4. Beat together for 5 to 10 minutes to form a sticky batter.
5. Knead in the remaining flour until you have a smooth dough.
6. Place on a clean counter and cover with the bowl.
7. Allow to rise until double in bulk (about 1 hour).
8. Punch the dough down and divide into 3 equal parts.
9. To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
10. Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
11. This dough recipe makes enough for three 14 inch pizzas.

water, fastrising, salt, olive oil, flour, cornmeal

Taken from www.food.com/recipe/pizza-dough-347376 (may not work)