Cornmeal Pizza Dough:
1/3 cup fine cornmeal
1 1/3 cups all-purpose bread flour (I used a gulten free flour)
1/2 teaspoon of salt
1 package active dry yeast
2 tablespoons olive oil
1/2 cup tepid water (lukewarm water)
Put the flour, cornmeal, and yeast in a large mixing bowl and mix. Make a well in the center. Add the oil and water to the well and gradually work in the flour to make a soft dough. Sprinkle with a little flour if the mixture feels too sticky, but make sure it is not too dry: the dough should be pliable and smooth.
Transfer the dough to a lightly floured surface. Knead for 10 minutes, sprinkling with flour when needed, until the dough is smooth and elastic.
Rub some oil over the surface of the dough and return the dough to the bowl. Cover with a clean cloth and leave for about 1 hour, until the dough has doubled in size.
Remove the dough to a lightly floured surface and knead for 2 minutes, until the excess air is punched out. Roll out the dough however you choose! ( I did two mini pizza’s)
Pre-heat oven to 400, spread on the sauce, top with whatever veggies you like and cheese of your choice then bake 15 minutes!