Makes enough for three small, thin crust pizzas. Double it if you like your pizza thick and bready.

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball; knead it for just a minute or two. Dump into oiled bowl. Rise 1-2 hours until doubled.

Punch down. Make 3 balls. Let sit 20 minutes. Oil the pans and sprinkle with cornmeal. Preheat the oven to 400 degrees Farenheit.