Part 1:
1/2  c     Cornmeal
1     c     Water

Part 2:
1/2  lb    AP Flour
1 1/3c    Water
2.5   t     Active Dry Yeast(one envelope)

Part 3:
1/2   lb   Flour
2.5   t     Salt

Part 4:
2     T     Olive Oil
              A couple pinches of Kosher Salt

Bring the water in part 1 to a boil and add Cornmeal.  Stir for 30 second and take off heat and let sit.
Add all of Part 2 and stir until well combined.  Let sit for 10 to 30 min.
Stir in salt from part 3 and slowly add in the flour.  Keep a third of a cup or so separate.
Knead 5-10 min, working in the remaining flour.
Place in a container, cover and let rise for a hour.
Fold over 4-5 times and spread dough into a disk on a lightly greased pan and allow to rise for 1.5 hours.
     If using a pizza dough, roll to ALMOST the size you want, then work by hand to final shape to get a good lip on the crust.
Preheat oven to 450 degrees
With your finger or knuckle, dimple the top several times.  Drizzle olive oil over top and sprinkle with Kosher salt.  I slash just before it goes in, but not really necessary or traditional.
Bake until temp reaches 205 degrees or 20ish min.  As always allow to cool.