Combine flour, cornmeal, salt, sugar, and yeast in large bowl.
Combine ingredients together, either in stand mixer with dough hook on low, with a hand mixer on low, or by hand with a wooden spoon.
Add warm water and 1/4 cup melted butter. (Water should be around 90 degrees F to avoid killing yeast. Also butter should not be very hot for the same reason.)
Mix together ingredients on low speed or by hand until dough is moistened, continuing until it begins to pull away from sides of the bowl and falls off dough hook, approximately 4-5 minutes.
If dough is too tough, mix in a teaspoon of warm water. If too soft, mix in a tbsp of flour.
Remove dough from bowl and form into a ball. Place dough into mixing bowl, ensuring both bowl and dough have a light coating of olive oil. Cover with aluminum foil and place in warm environment to rise for 1 to 2 hours or until double in size. If you need an artificial warm environment, preheat oven to 250 degrees F, turn oven off, place bowl in oven, then close the oven to let the dough rise.
Lightly flour large work area. Setting aside the bowl and foil, gently punch down the dough to remove air pockets, then roll the dough out to a 15 x 12 inch rectangle. Spread 1/4 cup softened butter on top of dough, then roll it up. Cut dough log in half. Form into balls and return to greased bowl. Cover with foil and place in refrigerator for 1 hour until puffy
If you will only make 1 pizza, freeze the other ball of dough for up to 2 months. Then allow to thaw overnight and allow to rise at room temp for 1 hour before assembling pizza.