Pizza Dough - cooking recipe

Ingredients

1 1/4 cups tepid water (about 110)
2 1/2 teaspoons fast-rising active dry yeast
1/2 teaspoon salt
1 tablespoon olive oil
3 1/4 cups unbleached flour (1 lb 2 oz weighed out on a good scale)
1/4 cup cornmeal

Preparation

Place the tepid water in a mixing bowl.
Dissolve the yeast and salt in the water.
Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
Beat together for 5 to 10 minutes to form a sticky batter.
Knead in the remaining flour until you have a smooth dough.
Place on a clean counter and cover with the bowl.
Allow to rise until double in bulk (about 1 hour).
Punch the dough down and divide into 3 equal parts.
To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
This dough recipe makes enough for three 14 inch pizzas.