Recipe by Lori Ross
2/3 cup lukewarm water (105–115°F)
1 (1/4-oz) package active dry yeast
1 tsp sugar
2 tbsps olive oil
1 2/3 cups unbleached all-purpose flour plus additional for dusting
1/4 cup yellow cornmeal
1 1/2 tsps salt
Make dough: Stir together water, yeast, and sugar in a large bowl and let stand until foamy, about 10 minutes. (If mixture doesn’t foam, discard and start over.) Stir in oil, flour, cornmeal, and table salt, then stir until a dough forms.
Knead on a floured surface, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes (dough will be moist).
Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
Form dough into pizzas ahead of time: Punch down dough and divide into 6 balls. Roll out 1 ball of dough 1/8 inch thick (about 7 inches in diameter) on a lightly floured surface. Brush off excess flour, then transfer dough to a lightly oiled baking sheet and cover surface of dough completely with plastic wrap. Roll out remaining balls of dough in same manner, covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.