Add the flour, cornmeal, yeast, salt and oil into the mixer and mix on high. When the oil has incorporated into the flour, slowly add the water. You will have to stop the mixer several times to bring the dough together with your hands, and it will probably not adhere into a cohesive dough ball. This process may take up to 12 minutes mixing time. Bring the dough mass out onto the table and push together with your hands. You will end up with a 500-gram dough ball. Slice this dough ball in half to make two 250-gram dough balls. Ball them up and place on an oiled tray. Place in the walk-in refrigerator for up to five days and nothing less than 3 days. This will build the character the thin crust will need. On the sixth day, take the dough balls and sheet them on the lowest setting on your sheeter. If you are hand rolling, this will take a long time, but both should be approximately rolled out into a 15.5-16.5-inch round. Use plenty of flour during this rolling and in between sheeting rolls. Place a 14-inch pizza screen on top of the sheeted dough and using a pizza cutter, cut the residual dough off the edges. This will be approximately 6.5 grams, which will only account for 2 % of the dough. Again, flour the dough skin and place on a pizza liner or parchment paper. (Note: cheap wax paper will absorb hydration and not be a good vehicle to separate skins.) Place the second dough skin partially on top of the first. This will facilitate the dry air to hit as much of both skins as possible. Let these pizza skins sit on the tray for 2 days before coming again to sprinkle flour on them and rotate. On the fifth day, take the skins from the tray, dock them and sauce and cheese them. Bake the pizzas in a 550 oven for only 6 to 8 minutes for a crispy, thin crust.