2 ¼ tsp active dry yeast (or 1 package)
½ tsp sugar
1 ½ cups warm water
2 tsp salt
2 tbsp oil
½ cup all-purpose flour
2 tbsp cornmeal
3 - 5 cups bread flour
Rosemary, basil or Italian seasoning (optional)
Cheese -- cheddar, parmesan, mozzarella, etc.
Put yeast, sugar and warm water in bowl; let sit 20 minutes until yeast forms thick layer of bubbles on top. Add salt and oil; stir. Add all-purpose flour, cornmeal, herbs if desired, and 2 cups of bread flour; stir thoroughly. Add more bread flour gradually until dough is thick and not visibly sticky; knead for a few minutes. Lightly grease bowl and turn dough around a few times to coat. Cover with damp towels and let rise 1-2 hours until dough has risen to top of bowl. Punch down and peel off sides of bowl. Sprinkle cornmeal or flour over sheets of foil; roll out small balls of dough into pizzas. The thinner they are the better they'll cook (they get considerably thicker while rising & baking). Preheat oven to 425°. Let the first one you roll out rise 20 minutes before baking -- then bake the others in the order they were rolled. Cook until spots of brown appear in center (about 15 minutes). Peel off foil, top and bake on oven rack until crisp on bottom and topping appears done. Freeze any extras in a jumbo ziploc between sheets of waxed paper.