Authentic Pizza Crust
yeast, active dry
In a food processor fitted with a steel blade, process flour, cornmeal, yeast, sugar, and salt just to blend.
With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough.
If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
Remove dough from processor and shape into ball. Place ball in an oiled bowl, turn to coat it with oil, and cover with plastic wrap or a damp towel.
Let dough rise until doubled in bulk, 30 to 60 minutes. Punch dough down and divide it in half. Fit each piece into a 12-inch pizza pan. Spread each with toppings of your choice. Makes two 12-inch pizzas.