Chicago-Style Garlic and Butter Pizza

I love pizza. We have homemade pizza at least twice a month. Because we have it so often, I am constantly looking for new recipes and/or toppings to use. I decided to make this recipe last night because my daughter had a friend over for dinner and kids will usually eat pizza. Everyone loved this pizza it was very flavorful and very doughy, which I love. I think what made this pizza so good was the addition of garlic and cornmeal. It is also a very sturdy dough that will hold a lot of cheese and toppings. Warning: It is not the most figure friendly recipe, so if you are watching your calories plan ahead for this meal. I paired it with a side salad to make up for all the calories spent.

Source: realmomkitchen.blogspot.com adapted from Rachael Ray

1 (1/4 oz) package active dry yeast
1 1/4 c lukewarm water (110 degrees F)
3 1/4 c flour
1 tsp sugar
1/2 c cornmeal
1 tsp salt
4 tbsp unsalted butter, melted
1 garlic clove, ground to a paste ( I used 2 garlic cloves mashed with my garlic press)
pizza toppings, your choice

Directions:
In a large bowl, dissolve yeast in 1/4 c lukewarm water.
Add 1/4 c flour and sugar, stir together.
Cover with plastic wrap and let rise in a warm place for 20 minutes
Stir in the remaining 1 c lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
Combine the butter and garlic; mix into the dough
Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.( I let my Kitchen Aid do this)
Lightly grease a large bowl, add the dough and turn to coat.
Cover and set in a warm place until the dough doubles in size, about 1 hour
Grease a 9x13-inch baking pan, then press in dough to cover the bottom and2 inches up the sides; let rise for 20 minutes.
Preheat the oven to 500 degrees.
Top the pizza dough with your favorite toppings.
Lower the oven to 450 degrees and bake for 30 minutes ( Mine only took about 25 minutes)