Combine the yeast with the other ingredients (except the cornmeal). Mix and knead everything together until the dough is soft. It will be slightly sticky, but don’t over-knead it. Mix just until everything holds together. It will get less sticky as it rises and after you knead it for the second time. The key is to have a nice elastic dough.

If using regular active dry yeast, mix the water with the sugar and yeast and let sit for 15 minutes before adding the rest of the ingredients and mixing. This process is called proofing the yeast. It should bubble, even a little. If it doesn’t, your yeast is dead, and you should start over. It’s a good idea to check the expiration date!

Using olive oil, grease a clean bowl, including the sides. Form the dough into a ball and place it in the bowl. Cover and let it sit for 30 minutes.

Place the dough on a lightly floured flat surface, such as a breadboard, silicone baking mat or clean countertop, and knead for a few minutes. Again, shape the dough into a ball and place it in your oiled bowl. Cover and let rise until the dough has doubled in size. This will take about an hour.

Preheat the oven to 425°F

Once the dough has risen, gently punch it down. This should be enough for two small pizzas or one large pizza. Divide the dough into two balls if you are making two pizzas.

Oil the pizza pan(s) generously with oil to keep the pizza from sticking. Sprinkle the pan(s) with cornmeal.

Transfer the dough to a lightly floured surface and knead briefly. Using your hands or a rolling pin, shape the dough to be slightly larger than the size of the pan(s). Transfer the dough on the oiled pans.

Cover and let sit for 10 minutes.

Press the dough to the edges of the pan, if it has shrunk slightly. Crimp the edges or fold over to create a crust. Brush some olive oil on the top of the dough. Prick the surface with a fork.