Crusty Pizza Dough

1 package active dry yeast

1 cup warm water (105-115)

1/2 teaspoon salt

2 teaspoons olive oil

2 1/2-3 1/2 cups all-purpose flour

1 tablespoon cornmeal (optional)

Dissolve yeast in warm water in warmed mixer bowl.  Add salt, olive oil, and 2 1/2 cups flour.  Attach bowl and dough hook to mixer.  Turn to speed 2 and mix about 1 min.  Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl.  Knead on Speed 2 about 2 minutes longer.  Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.  Punch dough down.  Brush 14 inch pizza pan with oil.  Sprinkle with cornmeal.  Press dough across bottom of pan, forming a collar around edge to hold toppings.  Add toppings, as desired.  Bake at 450 for 15-20 minutes.