1/2 teaspoon dry yeast 6 to 7 tablespoons warm water (100° to 110°), divided 4.5 ounces all-purpose flour (about 1 cup) 1/2 teaspoon salt Cooking spray 1 tablespoon cornmeal

1. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute. Add enough of remaining warm water, 1 tablespoon at a time, until dough forms a ball; process 30 seconds. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place dough in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) 3. Punch dough down; cover and let rest 5 minutes. 4. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on an inverted baking sheet sprinkled with cornmeal. Top and bake according to recipe.