In a large mixing bowl dissolve the yeast and salt in the tepid water. Add the olive oil, 1 1/2 cups flour, and the cornmeal. Beat or stir for 5 to 10 minutes to form a sticky batter. Knead in the remaining flour until the dough is soft and smooth. Place the dough on a clean counter and cover with the bowl. I like to cover the dough in a small amount of olive oil, but it is not necessary, before I cover it with the bowl. Let the dough rise until double in size, approximately 1 hr. Punch down the dough and divide into 3 equal parts.
To make the pizza, roll or pat out 1 part of dough on a lightly floured surface to a 14-inch circle. Place it on a lightly oiled pizza pan, or a pizza stone (you may add a little cornmeal to the stone first, if you desire). Add your favorite sauce and toppings and cook in a preheated oven at 450 degrees for 10-15 minutes, (depending on your oven) until crust is golden brown and toppings are bubbly.
If you are not making 3 pizzas, the remaining portions can be placed in a ziplock bag and refrigerated. Take the dough out and let it come to room temperature before rolling or patting it out. The dough is good for 2 to 3 days.