Basic Pizza Crust

Yield: Two 12-inch pizza crusts

1 (1/4-ounce) package of active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
2 Tablespoons vegetable oil
Dash of salt
4 cups all-purpose flour, divided
2 Tablespoons cornmeal

Dissolve yeast in water in a large bowl; let stand 5
minutes. Stir in oil and salt. Stir in enough flour
to make a soft dough.

Turn dough out onto a lightly floured surface, and knead
about 8 to 10 minutes, or until smooth and elastic.
Sprinkle cornmeal over 2 lightly greased 12-inch pizza
pans. Divide dough in half. Lightly grease hands,
and pat dough evenly into pizza pans. Bake at 425
degrees F for 8 to 10 minutes or until pizza crust is
lightly browned.