Preheat oven to 400°F.

Proof the yeast in warm water with sugar; let stand until foam appears, about 3 minutes.

Using a dough hook, turn on low and slowly add flour to the mixer bowl.

Dissolve salt in 2 tablespoons of water and add while mixer is running.

Pour in 1/4 cup olive oil.

Increase speed to medium and mix until dough is smooth and elastic, about 10 minutes.

Turn out dough onto surface and fold a few times.

Form dough into a ball and place in oiled bowl; turn to coat with oil.

Cover with damp towel and let rise until doubled in size, about 45 minutes.

Grease a jelly roll pan with olive oil and sprinkle with cornmeal.

Turn out and stretch dough to about 1/2-inch thickness, place on prepared pan.

Cover with plastic wrap and let rest for 15 minutes.

Uncover, dimple with fingertips, brush with olive oil.

Add toppings like sun-dried tomatoes, olives, caramelized onions, garlic, parmesan, and herbs.

Bake for 15-20 minutes until golden brown.

Remove from oven and cool slightly before serving.