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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.