This straightforward savory dough does double-duty. Brushed with olive oil and sprinkled with rosemary and coarse salt, it's an aromatic focaccia. Slathered in a hearty red sauce and piled with your favorite toppings, it's tasty pizza. Either way it's easy and versatile.

Basic Dough for Pizza and Focaccia

3/4 cup warm water
1 teaspoon granulated sugar
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 tablespoon olive oil
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon cornmeal

1. Place warm water (105° to 115°F / 40°C to 45°C) into a medium bowl; mix in sugar; sprinkle yeast over surface. Stir to combine, allow to sit for about 5 minutes or until yeast foams; add olive oil, combine. Add flour and salt, mix well, scraping bowl edges.
2. Turn onto a lightly floured surface; knead until smooth and soft, about 5 minutes. Grease a large bowl; form dough into a ball, place into bowl and turn to coat. Cover with a tea towel or light cloth; place in a warm, draft-free place until doubled in bulk, about 1 hour.
3. For pizza: Preheat oven to 425°F (220°C); sprinkle cornmeal onto two pizza pans (11 or 12-inch diameter). Punch down dough to press out air; divide into two balls and roll out each to fit prepared pans. Add pizza toppings of your choosing and bake for 20 minutes or until crust is browned.
4. For focaccia: Preheat oven to 400°F (205°C). Brush a 13 x 9 x 2-inch baking dish with oil. Gently press risen dough into pan, smoothing the top and creating small dimples with your fingers. Lightly brush with olive oil and sprinkle with a little rosemary and coarse salt, if desired. Bake until golden brown, about 35 minutes.

Makes 16 servings.