Ingredients:

1 cup lukewarm water
1 pkg. (or 2 1/4 tsp.) active dry yeast
1 tsp. sugar or honey
2 1/2 – 3 cups all-purpose flour, or half all-purpose, half whole wheat (I usually use about 2 3/4 cups)
1 tsp. salt
1 tsp. – 1 Tbsp. olive oil

In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. (If it doesn’t get foamy, either your water was too hot and killed the yeast or it was inactive to begin with – toss it and buy fresh yeast or try again!)
Add 2 1/2 cups of the flour, salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.
Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for about an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.

Punch the dough down, cover again and let it rest for 5 minutes. Divide it in half and shape each into a circle (or make individual mini pizzas) and place on a cookie sheet that has been sprinkled with cornmeal.

Let the crust rise another half hour while you prepare the toppings. Spread the pizza dough with tomato sauce, sprinkle with desired toppings and bake at 450° F for 15-20 minutes, until bubbly and golden.

Makes enough dough for 2 – 9” pizzas.

To make focaccia – pat the dough into a thicker circle free-form on a baking sheet or into a round cake pan. Cover and let rise for half an hour, then poke the surface all over with your finger, pressing deeply. Drizzle with olive oil, sprinkle with coarse salt, and bake for 25 minutes, until golden.