3 ½ cups of flour
2 tablespoons. olive or pecan oil
1 tablespoons salt
1 tablespoons sugar

Combine this flour mixture with the water and yeast. Mix at low speed for 1 minute and then knead by machine for 4 minutes. Or turn dough out after mixing and knead by hand for 10 minutes until the dough feels elastic.

Rinse a large crockery bowl with hot water and dry it. Oil the inside of the bowl lightly. Set the dough inside the bowl. Turn it to coat it well with oil. Cover the bowl with a dish towel and let it rise in a warm place until the dough doubles (1 hour).

Preheat the oven to 475º F. Grease two cookie sheets, pizza pans or baking stones with oil and then sprinkle about 1 teaspoon of cornmeal on each sheet.

Punch down the dough and knead it a few times. Divide it into two balls. Let these balls of dough rest for about 15 minutes. Roll the dough out and spread the dough into two12-inch circles. Roll and stretch the dough with your hands until it is large enough.

If you are brave, you can toss the dough up and catch it over your hand. Turn and toss, letting the dough fall back on your hand and stretch. This is to help stretch and spread out the dough to the thickness you desire.

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