Place the warm water in the bowl of a stand mixer. Stir in the sugar to dissolve. Sprinkle the yeast over the sugar water and allow it to rest five minutes. It should foam and bubble.
Add 1/4 cup of the olive oil, flour, cornmeal, and salt. Place the bowl on the mixer and stir with the bread hook until a dough ball forms around the hook, scraping down the sides. (Alternatively, you can stir in the flour with a wooden spoon.)
Knead the dough ball for several minutes, either with the dough hook or by hand on a lightly floured surface.
Once the dough ball is smooth and elastic, grease the bowl and place the dough ball in the center. Cover and allow the dough to rise until doubled in bulk, about 60 to 90 minutes.
When the dough is ready, remove it to a greased surface and cut into four portions. Shape each portion into a round ball. Allow the dough to rest for a few minutes while you prepare the pans.
Grease four 9-inch cake or pie pans with nonstick cooking spray. Add 1 tablespoon olive oil to the bottom of each pan and spread to coat.
Place a dough ball into each pan and stretch to fit. If the dough is resistant, let it rest a few minutes and continue. Once the dough fills the pan, allow it to rise 15 minutes while you preheat the oven to 475 degrees.
Top each round with sauce and toppings, ending in cheese, and bake for 10 to 12 minutes or until the crust is very crisp and the cheese is melted and browned in spots. Loosen the edges of the pizza with a spatula and remove it to a cutting board to slice. Serve immediately.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Freeze for longer storage.Nutritional values are approximate, do not include toppings other than cheese, and are based on 1 pizza.