Kitchen Aid's Crusty Pizza Dough

1 package active dry yeast
1 cup warm water (105-115 degrees F)
1/2 tsp. salt
2 tsp. olive oil
2 1/2-3 1/2 cups all purpose-flour
1 Tbsp. cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt and olive oil, and start with about 2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Continuing on speed 2, add remaining flour, about 1/4 cup at a time until dough clings to side of hook and cleans the sides of the bowl. Knead on speed 2 about 2 minutes longer. Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour, until doubled in bulk. Punch dough down. Brush 14-in. pizza pan with olive oil. Sprinkle with cornmeal. Press or roll dough across pan, forming a collar around the edge to hold toppings. Add toppings and bake at 450 for 15-20 minutes.Note: The original recipe says to start out with 2 1/2 cups flour and then keep adding, but I think it just calls for too much flour. You just add enough to get the right consistency. Also, you can add a little wheat flour to give it a nutty/crunchy flavor.