Ingredients:
210 g bread flour
40 g corn meal
4 tbsp butter, softened
1/2 tbsp yeast
1/2 tbsp sugar
1/8 tsp salt
2/3 c water (110-115F)
3 tbsp olive oil

Mix water, sugar and yeast and leave until proofed. Knead mixture with bread flour and cornmeal, butter and salt for 6 minutes on low speed. Let rest in a warmed oven (90F) for 90 minutes. Punch the dough down and then rest in the refrigerator for 1 hour. Roll the dough out on a floured surface and turn into a 10-inch cast iron skillet, greased with 2 tbsp olive oil. Trim excess dough, and fill the pizza with toppings of your choice. (I generally layer at least 2 layers of sliced cheese, then tomato sauce, and then a think sprinkle of parmesan cheese). Brush the crust with the remaining olive oil, and bake at 425F for 25 minutes.

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