dissolve yeast in warm water in warmed bowl of electric stand mixer with dough hook atttachment. Add salt, olive oil and 2 1/2 cups flour. Turn to low and mix about 1 minute. Continuing on low, add remaining flour 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on low about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk. Punch dough down. Brush 14 inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings as desired. Bake at 450 degrees for 15 to 20 minutes.