Pizza dough

3 c all-purpose flour
2 t quick-rise yeast
1 t salt
1 c warm (105-115F) water
4 t olive oil
2 T cornmeal

Pulse the flour, yeast and salt in a food processor 2 or 3 times to blend. With the machine running, add the water and oil through the feed tube; process until the mixture forms a ball, about 10 seconds. Turn the dough out onto a lightly floured work surface; knead a few minutes until it forms a smooth ball and is lightly coated with flour.
Spray a large bowl with nonstick spray; place dough in the bowl. Cover lightly with plastic wrap and let rise in a warm place until it doubles in size, 45-60 minutes. Or let the dough rise in the refrigerator for at least 8 hours or o/n. (At this point, the dough can be frozen. To reuse thaw o/n in refrigerator.)
Turn the dough out onto a slightly floured work surface divide it in half, and knead each half until it just forms a smooth ball and is lightly coated with flour. Spray 2 large bowls with nonstick spray; put a dough ball in each bowl. Cover lightly with plastic wrap and let rise in a warm spot until they puff up a little, 10-15 minutes.
To assemble the pizza(s), preheat the oven to 500F. For each crust, lightly spray a nonstick pizza pan with nonstick spray; dust each pan with 1 T of the cornmeal.
Turn the dough out onto a lightly floured work surface and shape it into a round flat disk; place it in the pizza pan. Pat and gently stretch it to the desired thickness and shape. I roll it out with a floured rolling pin. Sprinkle with the toppings of your choice, and bake until the crust is crisp and golden brown, about 15 minutes.
This makes 2-12 in. crusts 4pts for 1/4 pizza crust.