Step 1: Garlic Bread Crust
1 tablespoon active dry yeast
1-1/4 cups lukewarm water
3-1/4 cups flour, plus more for dusting
1 teaspoon sugar
1/2 cup cornmeal
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon minced garlic
In a large bowl, dissolve the yeast in 1/4 cup lukewarm water. Add 1/4 cup flour and the sugar; stir together. Cover and let rise in a warm place for 20 minutes.
Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture. Combine the melted butter and garlic; mix into the dough. Mix on medium speed until all ingredients are combined and the dough forms a nice round ball. Quickly knead dough on a lightly floured surface.
Lightly oil a large bowl, add the dough and turn to coat. Cover and set in a warm place until the dough is doubled in size, about 1 hour.
Punch down the dough, then knead for 2 to 3 minutes. Oil the pie plate and sprinkle with cornmeal. Divide dough into two. Set aside half the dough for the top of the pie. Roll out the other half of dough large enough to cover the pie plate. Press dough into the plate and trim around the edges. Aerate the bottom and sides of the crust with a fork.
Preheat the oven to 450 degrees F and bake for 10 min.