Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the bowl and roll it in the oil to coat. Cover
with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour.
Preheat the oven to 400 degrees.
Remove the dough to a work surface that has been dusted with cornmeal, (I often use flour) and roll out evenly to a thickness of about ¼
inch. Cut out circles of dough using a bread and butter plate or desert plate as a guide. I usually get 5 circles from one batch of dough.
Spray a cookie sheet with vegetable oil to coat and put the pizza rounds onto the sheet. Bake for 3 – 5 minutes, until golden.
Remove the baked crusts from the oven and add the topping variation of your choice and bake again for 10 minutes or freeze for later use