Ingredients:
15g fresh yeast or 1 tsp dried active yeast
90ml lukewarm water
1/2 tsp sugar
1 tbsp olive oil
100g plain flour
75g corn (maize) meal (preferably yellow)
1 tsp salt
Method:
Combine the yeast, water and sugar in a bowl. Whisk gently to mix then cover and set aside in a warm place for about 15 minute for the yeast to activate. (It should develop a froth on the surface after this time).
Whisk in the olive oil then set aside. Meanwhile, sift the flour, cornmeal and salt into a large bowl. Form a well in the centre and pour in the yeast liquid. Mix together with a wooden spoon to form a dough then turn out onto a floured surface and knead for about 5 minutes, or until the dough is smooth and elastic.
Transfer to a lightly-oiled bowl, cover with a dish cloth and set aside in a warm place for at least 1 hour, or until the dough has doubled in size.
Turn out onto your floured surface and knock the dough back by punching to remove the excess air. Knead four or five times then either roll or knead into a 25cm circle then transfer to a lightly-greased baking tray.
Use your fingers to roll the edges slightly so they're higher than the base then add the topping and bake as for any other pizza (about 10 to 15 minutes at 180°C).
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