Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 3/4 cups flour, cornmeal, and salt to yeast mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to your hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down. Cover and let rest 5 minutes. Roll into a 12-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with your fingers to form a rim. Top and bake the dough according to recipe directions.
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