Homemade Olive Oil and Cornmeal Pizza Dough

In a large bowl, combine 2 cups warm water, 1 package active dry yeast and 1 teaspoon sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes. Add 3 tablespoons olive oil, 1 teaspoon salt, 4 1/2 cups bread flour, the cornmeal and the herbes de Provence. Mix until the flour is incorporated and then scrape dough out onto a lightly floured surface.

With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking. Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl and let it proof in a warm place for 3/4 hour or until the dough doubles in bulk.

Cut the dough into 4 pieces and shape into rounds. Oil the rounds lightly and let them rest, covered with plastic wrap or a towel, for about 10 to 15 minutes. You may now shape the dough.