Sift flour. Prepare the yeast by adding 1 cup warm water, the sugar & the yeast, mixing well. Set aside for 5-10 minutes until the mixture is foamy.
In a mixer bowl add the flour and yeast mixture. Mix using the dough hook. Slowly add the water.Once the water has all been added, add the salt. Mix for ten minutes. Dough should not be sticky. If it’s sticky, add flour, a bit at a time until it’s no longersticky.
Lightly flour a working surface, then the dough.Knead the dough for several minutes then shape into a ball.Lightly grease a large bowl then place the dough. Lightly spray the dough with oil. Cover the bowl with plastic wrap then cover with a towel.
Place bowl in a draft free spot for 1-1/2 hours, or until doubled in size. Using a large cookie sheet, line with parchment paper, then sprinkle with corn meal.Dust flour on your working surface, then place the dough.
Using your fingers, press the dough into a large circle, sprinkling a bit more flour on the dough. Divide the dough into 2 parts. Form each piece into a ball. Put the dough balls on the pan.Using a blade, cut 3 diagonal slashes on each ball, then dust with flour.
Cover with plastic wrap and a kitchen towel.Let rise for 45 minutes, or double in size.
Preheat oven to 450 F, then add a cast iron pan with hot water to the bottom rack.
When dough is ready, cut slashes one more time. Bake for 30 minutes, or until golden in colour and cooked through.