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1 To make the dough by hand: Begin by making a sponge.
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In a large bowl, dissolve the yeast in 1/4 cup of the warm water.
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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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Cover with plastic wrap and let rise in a warm place for 20 minutes.
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Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/4 cup olive oil.
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Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
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Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes.
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It will still be a little sticky but shouldnt stick to your hands.
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Add only a minimum amount of flour to the work surface to keep the dough from sticking.
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Lightly oil a large bowl.
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Add the dough and turn to coat on all sides.
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Cover the bowl with plastic wrap and place a clean, damp kitchen towel over the top.
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To make the dough using a mixer: Begin by making a sponge.
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Fit a heavy-duty stand mixer with the dough hook attachment.
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In the mixer bowl, combine the yeast with 1/4 cup of the warm water, then add the sugar and 1/4 cup of the flour.
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Mix on low speed until combined.
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Place a clean, damp kitchen towel over the mixer to cover the bowl and let the sponge rise for 20 minutes.
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Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/4 cup olive oil.
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Mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
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Let rest for 2 minutes, then mix on medium-low speed until the dough is smooth and slightly sticky, about 3 minutes longer.
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Even if the dough seems too sticky, turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary.
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Lightly oil a large bowl (or use the mixer bowl), add the dough, and turn to coat on all sides.
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2 Set the bowl in a warm spot (a pilot-heated oven is a good spot, or an electric oven turned to 150F for 5 minutes and then turned off).
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Let the dough rise until doubled in volume, 1 1/2 to 2 hours.
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(For a slow rise, place the covered bowl in the refrigerator and let the dough rise for 10 to 12 hours.
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Bring the dough to room temperature before completing the final rise.)
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3 When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes.
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Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan (see recipe introduction).
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Let the dough rise in the pan for 15 to 20 minutes.
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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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Proceed with any deep-dish pizza recipe.
