1/4-cup warm water
1 envelope active dry yeast
1-teaspoon sugar
4 cups bread flour
1/2-teaspoon salt
1 1/4 cups cold water
1-tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet
In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes. Heat up pizza stone in a 500 degree F oven. Form a 10 to14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.
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