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1
In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes or until it is foamy.
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2
Stir in an additional 1/3 cup lukewarm water, the oil, 2 cups of the flour, and the salt and blend the mixture until it forms a dough.
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3
Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
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4
Alternatively, the dough may be made in a food processor.
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5
Proof the yeast as described above and in a food processor combine it with the remaining ingredients.
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6
Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at a time, if it is too wet, and knead the dough by processing it for 15 seconds.
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7
Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil.
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8
Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down.
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9
Sprinkle an oiled 14-inch black steel pizza pan or black steel baking sheet with the cornmeal.
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10
roll out the dough on a lightly floured surface into a 14-inch round and fit it into the pan.
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11
Sprinkle with chocolate chips.
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12
Bake the pizza on the bottom shelf of a preheated 500 degree electric oven or on the floor of a preheated 500 degree gas oven for 10 to 15 minutes.
