Eureka, I've discovered a cool trick for my pizza dough. 1/2 cup corn meal in the dough makes it super crispy on the outside and still moist and chewy on the inside. Two packs of dry yeast into a cup of 120 degree warm water and let steep for 10 minutes. pour into bowl having 1 3/4 cups flour, salt to taste, rosemary to taste and 1/2 cup corn meal. Stir around with a fork until combined and then add about 1/4 cup olive oil and mix the rest by hand, kneading right in the bowl until elastic. If dough becomes sticky add more olive oil. When done, seal bowl with plastic wrap and set in warm place to rise for at least 1 hr.
When at least doubled in bulk turn out onto oiled cookie sheet with sides and work into corners. Add a drained can of delmonte organic diced tomatos, your favorite toppings and grated chedder cheese on top. (I used left over cheese from our last cocktail party, it was a particularly dry Irish Chedder from Dublin that tasted really good melted). Cook until dough is golden brown.
I'm off on the road today for work...don't panic food fans, I'll be back. Also giving you advanced warning that I'm leaving Monday for a week...might try and post while I'm gone, but the sun might lure to the beach instead. :-)