Dough Method:

1. Start by mixing together all the dry ingredients.
2. In a separate cup, combine lukewarm water and instant yeast. Mix together and let sit for 10 minutes.
3. Pour liquid into the flour mixture and begin kneading together.
4. Dump dough onto a work surface and knead for 5 minutes until smooth.
5. Roll into a ball and place into a greased bowl covered with plastic wrap and let rise for 1-2 hours at room temperature.
6. Preheat pizza stone and oven 500F.
7. Quickly mix together cornmill and all-purpose flour.
8. Dust the work surface with the cornmill mixture. Dump out the dough and divide into two equal portions and roll into taut balls.
9. Place on a generously cornmill dusted sheet tray. Cover with an inverted sheet tray resting for 30 minutes.

Sauce Method:

1. Remove the seeds from the can of tomatoes and run through a fine mesh strainer.
2. Blend tomatoes together with olive oil, garlic cloves, pinch of sugar, and salt to taste.

Garlic Oil Method:

1. In a small bowl, combine olive oil with grated garlic and a generous pinch of flaky salt.
2. Whisk to combine.

Assembly Method:

1. Generously dust a surface with cornmill mixture. Place dough onto the surface and flour the dough.
2. Punch down and begin carefully creating a perimeter using one’s knuckles and fist.
3. Drip pizza over one’s hands and rotate around letting gravity stretch, but not too thin.
4. Place on a generously cornmill floured pan.
5. Give a thin coating of sauce followed by grated cheese, and toppings of choice.
6. Place onto the hot pizza stone and bake for 5 minutes then broil for an additional minute.
7. Immediately brush the crust with garlic oil.
8. Let cool slightly before serving.