This pizza dough is easy to work with. I always double the batch so that we have plenty of pizzas!
In a Pyrex liquid measuring cup, mix the yeast, 1/4 cup warm water and sugar; set aside and proof until frothy.
Place all of the flour, cornmeal and salt in the bowl of an electric mixer fitted with the paddle attachment, whisk together. Add the water, olive oil and proofed yeast; mix until ingredients come together. Switch from the paddle attachment to the dough hook. Knead for 5 minutes until the mixture is smooth and elastic. Add more water or flour to make it a solid but not too stiff dough.
Lightly oil a large bowl with olive oil. Place the dough inside the bowl. Roll around until th dough is covered on all sides with the oil. Cover with a clean dish towel. Set aside in a warm, draft-free spot for 1 1/2 hours or until doubled in bulk.
Place a pizza stone in an oven. Preheat to 475Fº.
Divide the dough into quarters.
Shape the dough into pizza. Place on a pizza peel lightly covered with cornmeal. Brush lightly with olive oil. Add the toppings. Be sure the pizza is loose from the pizza peel. Place on the pizza oven, giving it a couple of quick tugs to set free form the pizza peel. Bake for 15b to 17 minutes. Remove from the oven with a pizza peel.
Cool on a wire rack. Place on cutting board. Cut into serving pieces. Serve!