To start the dough, mix together the active yeast, warm water and olive oil and let the mixture sit until the yeast becomes active. Once it starts to bloom and the mixture looks "creamy", if you're using a stand mixer, use the dough hook and add the flour, 1/2 cup at a time until the dough is sticky and comes together and the flour streaks are gone. The dough will still be a little sticky, but not so sticky that it sticks to every surface. In a well-oiled bowl, flip the dough so it's coated in a thin layer of oil, cover with plastic film and let rise until doubled in volume (1-3 hours).

Preheat the oven to 350F.

Once risen, gently punch the dough down and divide into two balls. Store the other dough ball in tightly wrapped plastic film in the fridge if you don't plan on using it right away.

Roll out the crust (make sure you oil your fingers and rolling pin to prevent sticking), and evenly sprinkle 1/4 cup cornmeal in between the preheated pizza stone**/baking pan. Transfer the rolled out crust to the cornmeal-covered pizza stone. Use a fork or pizza roller to punch holes into the crust, then pre-bake for 10 minutes.

Remove from oven and add toppings, then bake again until the edges of the crust are golden (about 15 minutes). Slice and serve! If you have any leftovers, reheat in the toaster oven then microwave for about 20 seconds to get the cheese all melty again =P