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1
Combine the water and yeast in a mixing bowl, and stir until the yeast dissolves.
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2
Stir in a cup of the flour; then, stir in a second cup and the salt.
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3
Sprinkle some of the remaining flour over a work surface and your hands.
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4
Scrape the dough out of the bowl and onto the work surface.
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5
Gradually knead in additional flour, until the dough no longer feels sticky.
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6
Lightly oil a large bowl.
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7
Shape the dough into a ball, and rotate it in the bowl to coat it with oil.
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8
Cover the bowl tightly with plastic wrap, and set in a warm, draft-free place until doubled in bulk, about 1 hour.
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9
Punch the dough down and knead it for about 1 minute.
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10
Return the dough to the bowl and let rise until doubled again, about 45 minutes.
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11
Punch down the dough.
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12
Preheat oven to 425 degrees.
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13
On a lightly floured surface, roll the dough into a 12-inch circle if making pizza or a 10-inch circle if making focaccia.
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14
Stop and let the dough rest for a few minutes when it becomes too elastic to roll.
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15
Sprinkle a large baking sheet with cornmeal and slide the dough onto it.
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16
Top the dough as desired, and bake until the crust is golden brown, about 20 minutes.
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17
Cut into wedges, and serve hot.
