In a medium sized bowl. Add flour, yeast and salt. Add the oil and room temperature water. Stir into a shaggy dough. The flour wont all be incorporated, but thats okay. Dump it on the counter and start kneading into a cohesive dough.

Slowly knead in another 1/4 -1/2 cup of bread flour.

Knead for 5-10 minutes by hand.

Place into a greased bowl and cover. Let rise for one to two hours or until doubled in size.

Dump dough out on the counter and divide into 2 or 3 pieces, depending on desired size of pizza. Shape each piece into a ball and dust with flour. Set aside and cover.

Dust your work surface with flour and cornmeal. Using a rolling pin, roll dough out as thin as possible. 3 pieces should give you 10-12 inch pizzas.

OVEN COOKING: Preheat at 500 degrees with a 12" cast iron skillet inside. Once it gets to temperature, keep the cast iron in the oven for an additional 15 minutes.

Slide the dough onto a pizza peel (or use a small square cookie sheet that slides easily, USA Pan brand is the best). Dusting the peel with cornmeal will give you the best sliding results.

Once you can easily slide the dough around the peel, build your pizza with desired sauce, toppings and cheese.

Remove cast iron from the oven, and using the peel, slide pizza on to cast iron. Place back in the oven until done. Keep a look out, it doesn't take long!