This is one of our favorite never-fail recipes. In a 2-cup measuring cup measure out the warm water. Add the cornstarch and yeast, mix. Let the mixture rest for 5 minutes to let the yeast bubble. Adding some form of sugar gives the yeast something to eat on giving you that desired proof that ensures the perfect rise.
Pour the yeast mixture into a food processor bowl. Add the olive oil and salt. Pulse for 30 seconds. Slowly begin to add the flour, 1 cup at a time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.
Knead, adding additional flour as needed until no longer sticky, about 5 – 6 kneads is all that is needed. Place the dough into a warm bowl and let rest under a warm, moist towel for 15 minutes.
Start rolling the dough into a long rope, working downward until about as thick as your thumb. Twist as you work to prevent it from retracting. Form into a circle leaving some space in between as it is not done expanding yet.