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1
Combine the water and honey in a medium stainless steel bowl.
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2
Sprinkle the yeast on top and set aside for 20 minutes until bubbles form on the surface.
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3
Put the flour, semolina, and salt into the bowl of a food processor.
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4
Turn the machine on and slowly add the yeast mixture through the feed tube.
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5
Process for about a minute, until the dough ball forms, drizzling a little additional water into the feed tube if necessary.
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6
Continue the process for another 2 minutes.
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7
Rub the surface of a large bowl with olive oil.
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8
Transfer the dough ball and roll it into the oil to coat.
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9
Cover with a towel and set the bowl aside in a warm place until the dough ball has doubled in size, about 1 hour.
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10
Preheat the oven to 400F (200C).
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11
Remove the dough to a workable surface that has been dusted with the cornmeal and roll out evenly.
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12
Cut out eight 5 1/2-inch circles, using a sharp knife and a saucer.
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13
Spray a cookie sheet 3 times with the vegetable oil to coat.
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14
Put the pizza crusts onto the sheet.
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15
Bake for 3 to 5 minutes, until golden.
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16
Remove the baked crusts from the oven and add the topping variation of your choice.
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17
For sauce: Combine all ingredients in a small saucepan and cook over low heat for about 15 minutes, until the sauce thickens.
