In a large bowl, stir together 1⅓ cups warm water, yeast, and sugar. Let stand until mixture is foamy, about 5 minutes. Add 2 cups flour, cornmeal, 3 teaspoons oil, and salt; beat with a mixer at medium speed for 2 minutes. Add 1 cup flour, stirring with a spoon until a soft, sticky dough forms and pulls away from sides of bowl.
Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 5 to 6 minutes, using remaining ¼ cup flour as needed to keep dough from sticking to hands.
Lightly brush inside of a large bowl with remaining 2 teaspoons oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Lightly punch dough down; turn out onto a lightly floured surface. Cover and let rest for 5 minutes.
Notes
To make dough a day ahead, instead of proofing in a warm place, cover and refrigerate overnight. Punch down dough, and let stand at room temperature for at least 1 hour before rolling dough out.
Recipe by Southern Cast Iron at https://southerncastiron.com/margherita-pizzas/