Chicago-Style CornMeal Crust
1 package active dry yeast
1 cup warm water (110 – 115 degrees)
2 1/2 cups unbleached white flour
1/2 cup yellow corn meal
1 teaspoon salt
4 tablespoons olive oil
Mix the yeast and the warm water and let dissolve. Combine all ingredients in a large bowl, adding the flour a little at a time. Mix well until the dough comes away from the sides of the bowl.
Turn dough out onto a lightly floured work surface and knead the dough until it is no longer sticky, about 10 – 15 minutes.
Put dough in an oiled bowl, turning to coat well with oil. Cover with plastic wrap and let rise one hour or until double in size. Punch down dough (kids love this job).
To make pizzas, divide dough in two (if using 2 small cookie sheets or 2 - 12 inch round pizza pans) or three (if using pizza stone.) Grease cookie sheets and sprinkle lightly with corn meal. Spread dough to fit cookie sheet. Top with sauce, cheese and your favorite toppings.
Bake at 425 degrees for 10 – 12 minutes. Check crust and cook longer if necessary to obtain a crisp light brown crust. Let rest for five minutes before cutting into slices.
