Basic Pizza Crust

Pizza Crust

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour*
1 tsp sugar
3/4 tsp salt
3 Tbsp olive oil
1-2 Tbsp cornmeal

Add yeast to 3/4 cup warm water. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. In another bowl, mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.
Preheat oven to 425 degrees. Dust work surface lightly with cornmeal (cornmeal will help prevent sticking and make the dough much easier to move). Roll out pizza dough to desired thickness. Transfer to baking sheet/pizza stone. Top pizza with selected toppings. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
* I substitute half the flour with wheat flour