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1
In a small bowl, dissolve yeast in warm water, about 5 minutes.
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2
In a large bowl, combine flour, olive oil, salt and sugar and add to tthe yeast mixture.
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3
Stir well to combine.
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4
Knead for about 10 minutes by hand or with a dough hook on medium or low speed until dough is smooth and elastic.
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5
Transfer the dough to a bowl lightly covered with olive oil and turn once to coat with oil.
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6
Cover with plastic wrap or a clean cloth and let it rise in a warm place (75 degrees -80 degrees ) until doubled in bulk, 1-1 1/2 hours.
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7
Preheat over to 475 degrees F. Grease two baking sheets and dust with cornmeal; or place a baking stone in the oven and preheat it for 45 minutes.
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8
Punch down the dough and divide it in half.
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9
Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes.
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10
One at a time, flatten each ball of dough on a lightly floured work surface into a 12 inch roudn, rolling and stretching the dough.
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11
Place each dough circle on a prepared baking sheet, or, if using a baking stone, place them on rimless baking sheets or bakers peels dusted with cornmeal.
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12
Lift the edges and pinch to form a lip.
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13
To prevent the filling from making the crust soggy, brush the top of the dough with olive oil.
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14
Use your fingertips to push dents in the surface of the dough, to prevent bubbling, and let rest for about 10 minutes.
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15
The pizza is now ready to be topped and baked.
