3/4 Cups warm water
1 Tbsp sugar
1 envelope active dry yeast
1 tsp salt
2 Tbsp olive oil
2 Cups flour
Combine water, sugar and yeast in a large bowl. Allow yeast to proof for 10 minutes
Add 1 cup flour- mix thoroughly
Let pool for approximately 1/2 an hour
Add salt and olive oil
Add remaining flour
Knead
Drizzle little bit of olive oil over and place in a new, clean bowl
Cover
Place in a warm spot
Let rise for approximately 1 hour until doubled
Punch down and remove from bowl.
Cover dough and chill for an hour in the fridge/
Divide dough in two
Roll out placing cornmeal on the bottom.
Bake in oven at 260 Celsius