Combine. In a food processor, stand mixer, or mixing bowl (if kneading by hand), combine all ingredients. If they are not coming together and seem crumbly, add more water a teaspoon at a time. If the dough is sticking excessively to the mixer or bowl, add more flour a teaspoon at a time. The dough will stick slightly but should still form a ball.
Knead. Knead by hand or machine until a soft, smooth, stretchy dough has formed. This will take about 1 minute in a food processor, 5 minutes with a mixer, or 10 minutes by hand.
The first rise. Shape the dough into a smooth ball and place in a lightly oiled bowl. Cover tightly. Allow it to rise until it's doubled in size. This will take about an hour in a warm place or overnight in the fridge. A long cold rise will make the dough easier to stretch, but if you don't have the time, an hour in warm spot is still fine. Rough shape and rest. When the dough has risen, divide it in half and shape into rough rounds. Allow it to rest at room temperature, lightly covered, for 30 minutes.
Stretch into final shape. Prepare two pieces of parchment paper by sprinkling with cornmeal if desired. Stretch the dough into two 12-inch rounds. If it is hard to stretch thin and keeps "retracting" on you, cover and let rest 10 more minutes and come back to it.