Homemade Pizza and Cornmeal Pizza Crust

In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.

Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.

Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.

To Bake Pizza:

Preheat oven to 450 degrees F. Brush two baking sheets with oil; set aside. On a lightly floured surface, divide dough into 4 pieces. Roll out each piece into a 6-inch disk about 1/4 inch thick.

Transfer disks to oiled baking sheets. Brush with oil, add tomato pizza sauce, and sprinkle lightly with salt. Top each disk with desired toppings, such as chopped vegetables, crumbled sausage, pepperoni, and basil.

Sprinkle 1/4 cup shredded or sliced fresh mozzarella cheese over each disk.

Bake until crusts are golden, about 15-20 minutes.