Instructions: Sponge: In a small bowl, mix water and yeast and let stand a minute. Add flour to make a thick glop. 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 manufacturers 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.

Most bread machines do not have a way to time delay their dough cycle. Wouldnt it be nice to have pizza dough ready when you arrive home from work or at the end of a busy Saturday errand run? If you have ready made dough, pizza is a snap. Here is a special method - a low-yeast, slow-rising dough develops at a leisurely pace while you are away. Hours later, it is ready - and just right. The bonus is that this method gives you better tasting and better textured dough anyway, due to the slow rise.

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