This dough owes its earthy flavor to the use of three different types of flour: white flour, rye flour, and stone-ground cornmeal.
Step 1: Place warm water in a large bowl and add the yeast and sugar. Stir until the sugar dissolves, then let the yeast mixture sit for 5 minutes. Stir in the salt, cornmeal, rye flour, and olive oil. Gradually stir in enough all-purpose flour to form a dough that comes away from the side of the bowl. Knead the dough on a floured work surface, or in a food processor or mixer fitted with a dough hook, until it is smooth and elastic. The dough should be soft and pliable, but not sticky. Kneading should take 6 to 8 minutes.
Step 2: Lightly oil a clean large bowl. Place the dough in the bowl, brush the top with olive oil, and cover it loosely with plastic wrap. Let the dough rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours. Punch down the dough.
Step 3: Let the dough rise until doubled in bulk again, 40 to 50 minutes. Punch the dough down and divide it into 2 equal pieces. Shape each piece of dough into a ball, then flatten them slightly so they resemble thick disks. You’re now ready to make the pizzas.