1. Combine boiling water and 1/3 c. cornmeal in a bowl; let stand 20 min., stirring

occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 min.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine

cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until

blended. With processor on, slowly add yeast mixture and oil through food chute;

process until dough forms a ball. Process 1 aditional minute. Turn dough out

onto a floured surface, and knead lightly 4-5 times (dough will feel tacky).

2. Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let

rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.

(Press two fingers into dough. If indentation remains, the dough has risen

enough.)

3. Punch dough down; cover and lety rest 5 min. Divide dough into 4 equal

portions, shaping each into a ball (cover remaining dough while working to

prevent it from drying).

4. Roll each ball into a 10x6" oval. Place 2 olvals on a baking sheet lightly dusted

with 1-1/2 tsp. cornmeal. Repeat procedure with remaining 2 ovals on an

additional baking sheet lightly dusted with 1-1/2 teaspoons cornmeal. Add

toppings and bake accorning to recipe directions.

NOTE: If you use whole-grain cornmeal, which still contains some of the hull and

germ of the dried corn kernel, you'll need to increase the flour to 2-1/4 cups.

Yield: 4 servings