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1
In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
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2
Cover with plastic wrap and let rise in a warm place for 20 minutes.
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3
Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
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4
Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
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5
Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
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6
Add only a minimum amount of flour to the work surface to keep the dough from sticking.
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7
Lightly oil a large bowl. Add the dough and turn to coat on all sides.
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8
Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
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9
Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
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10
When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
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11
Let the dough rise in the pan for 15 to 20 minutes.
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12
Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
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13
Proceed with any deep-dish pizza recipe.
