Rye and Corn Pizza Dough

Place warm water in a measuring cup, add yeast and syrup, and stir until dissolved.

Let sit until foamy, about 5 minutes.

Transfer to the bowl of an electric mixer fitted with the dough hook.

Add all-purpose flour, rye flour, corn flour, salt and 1 tablespoon of the oil.

Beat on low speed until a smooth dough forms, about 2 minutes. Alternatively, make dough by hand: In a large bowl, stir together yeast mixture, flours, salt and 1 tablespoon of the oil.

Turn dough out onto a floured surface and knead by hand until smooth, 4 to 5 minutes.

Pour remaining 1/2 tablespoon oil into a medium bowl.

Gather dough into a ball and place in the bowl, turning to coat on all sides with oil, then cover the bowl.

Let rise in a warm place until increased in size by about half, 2 to 3 hours, or refrigerate for up to 2 days. If dough was refrigerated, let sit at room temperature for at least 1 hour before forming pizzas.

Divide dough as desired and form into balls; lightly flour the surface if needed to keep dough from sticking.

Roll or press out each ball to desired shape, making it very thin (about 1/4 inch is best) but slightly thicker at the edges.

Let rise in a warm spot until slightly puffy, about 1 hour.

Arrange dough on a baking sheet and top as desired.

Bake in a preheated 375°F oven until deeply browned and crisp, 25 to 35 minutes.