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1

In a small bowl, dissolve the yeast in the water; add a pinch of flour and let stand until slightly foamy on top, 10-15 minutes.

2

In a large bowl, stir together the 4 cups flour, the cornmeal and salt and form into a mound. Make a well in the center and add the yeast mixture and oil to the well. using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

3

Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. using the heel of your hand knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

4

Brush a large bowl with oil and place the dough in it. Cover with plastic warp

5

Turn the dough out onto a surface dusted with the remaining flour. Punch the dough and divide it in half. Working with one half, using your hand, begin to press it out gently into the desired shape. Then, place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crust pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as you work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in t he middle that at the edge. Lift the edge of the pizza to form a slight rim.

6

Repeat with the remaining dough to make a second pizza.

7

Transfer the dough to 2 baker's peels or baking sheets, cover with kitchen towels and let rise again until almost doubles, about 20 minutes. Top and bake as directed in the individual recipes.

Serving size: Entire recipe (4.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.