Brush large bowl with oil. Mix warm water and sugar in mixer. Sprinkle yeast over; stir to dissolve. Let stand until mixture bubbles, about 10 minutes. Add flour, 4 1/2 tablespoons oil, and salt. Mix about 5 minutes with dough hook. Transfer to prepared bowl, turning to coat with oil. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Sprinkle cornmeal over rimmed baking sheet. Divide dough into 6 equal portions; roll each into ball. Space dough balls evenly on baking sheet. Lightly spray large sheet of plastic wrap with nonstick spray; place over dough, sprayed side down. Refrigerate 1 hour before rolling and baking.
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|Serving Size: 1 (588g)|
|Recipe Makes: 1|
|Calories from Fat: 186 (9%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 5243.9mg||181 %|
|Potassium 601.4mg||16 %|
|Total Carbohydrate 426.8g||126 %|
|Dietary Fiber 15.1g||61 %|
|Sugars, other 411.7g|
|Protein 57.8g||83 %|
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Calories per serving: 2170
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