1 cup warm water
1 packet granulated active dry yeast
2 1/2-3 cups unbleached flour
1 Tablespoons olive oil
1/2 teaspoon salt
cornmeal for dusting the pizza pan or stone
Place the water (about 110-115 F) in a 2 quart mixing bowl, an sprinkle the yeast over the top. Mix gently until fully dissolved. Stir in half the flour, 2 Tbl oil and the salt. Using a woodem spoon, combine well, then gradually add the rest of the flour.
The dough should now be a large sticky mass and might appear to be a hopless mess. Don't despair! When it begins to stick together and come away from the sides of the bowls, turn it out on a floured surface and begin to knead.
Knead until the dough is no longer sticky. Place the ball of dough in a 2-3 quart bowl which has been lightly oiled, rolling the ball around until the surface is coated with oil. Cover the top of the bowl with plastic wrap and let stand in a warm place for about 1 1/2-2 hours, or until doubled in size.
Uncover the bowl and punch down the risen dough. The dough is now ready to be used. (For a finer textured crust allow the dough to rise a second or even a third time. The susequent risings will take much less time.)
Place the dough on a lightly floured work surface and cut it in half. Starting in the middle and working outwards, roll each half into a circle slightly larger than your backing pan. Allow the dough to 'relax' for a minute or two before transferring it to a pizza pan. If using a pan, oil it and sprinkle lightly with the cornmeal. If using a screen, brush lightly with oil.