Preheat the oven at 200 degrees. Maintain at 200 degrees for 10 minutes, then turn off the heat.
In a food processor, pulse together the flour, cornmeal, yeast, salt and Italian seasoning.
With processor running, add the oil mix until even.
With the processor running, add the warm water in a steady stream until the dough just forms a ball. Knead the dough with the processor for about 20-25 turns.
Transfer the dough to an oiled bowl, cover with plastic wrap and place in the warm oven to rise for 30 minutes. Remove the dough and preheat the oven to 500 degrees.
Oil the bottom of the pizza pan and roll or pat the dough out in the pan. Let the crust rise in the pan and prick the bottom generously with a fork. For a crisper crust, bake the pizza crust in the oven while it is pre-heating for 5-10 minutes before adding the ingredients (watch it carefully so it doesn’t get too brown, or rise too much).
Cover with the crust with sauce, toppings, and shredded cheese
Place the pizza in the oven and reduce the heat to 450 degrees. Bake for 12-15 minutes until crust is golden brown and the cheese looks right.
If you want to freeze some or all of the dough, form it into a ball and cover the ball with a thin film of olive oil. Wrap it in plastic wrap and then place it into a freezer bag. To thaw it out, place it in the refrigerator for 12-24 hours.
