In a large bowl, dissolve yeast and sugar in warm water and set aside for 5 minutes until foamy. With a large spoon, stir in the olive oil, cornmeal, flour and salt until you have a coarse ball.
Turn the dough out onto a lightly floured surface and knead for 5 minutes.
Brush dough will oil and place in a bowl. Cover the bowl with a dish towel or plastic wrap and let sit and rise in a warm place for 45 minutes. It should about double in size. Then punch the dough down a few times (to degas the dough and redistribute nutrients for the yeast), fold it over tightly and form it into a ball. Then let it rise for another 30 minutes.
Dough is ready. Cut in two balls. Dough can be kept in freezer for 3 months.