This dough develops at a leisurely pace while you're away. The slow rise yields better flavor.
Overnight sponge:

1 cup water
3/4 teaspoon yeast
1 1/4 cup unbleached all-purpose flour (approximately)

Dough:

1/2 cup water
1 1/4 teaspoons salt
1 generous tablespoon honey
2 tablespoons olive oil
1 tablespoon stone-ground cornmeal
2 1/2 cups bread flour

Sponge: In a small bowl, mix water and yeast and let stand a minute. Add flour to make a thick mixture. Dump this mixture in the bread machine and close the cover.

Dough: The next day, add water, salt, sugar, olive oil, cornmeal and flour.

Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode. Remove from machine.

Food processor:

Place water, sugar, salt, shortening and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine.

Dough hook:

Place water, sugar, salt, shortening and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, bread flour and all purpose flour and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine.

By Hand:

In this case, use only all-purpose flour. Place water, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes).

Let rise all day (6-8 hours). When ready to use, deflate dough gently and proceed with your favorite pizza recipe. This dough makes 2 large pizza. I like to preheat oven to 500 degrees F. I use Pizza Pie pan with holes in it. I then spray with Vegetable spray and I sprinkle with Robin Hood Shakin easy blend flour. I fine this makes the crust very crisp. I brush olive oil on the dough add sauce and cheese and bake for about 20 minutes.