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Combine the water, yeast, sugar, salt, and oil in a large mixing bowl.
Add dry milk, baking powder, and flour.
Stir together and knead for 7 minutes (over low speed if using a mixer.)
Divide dough into 3 (12 oz) balls.
Place into a lightly greased tray and oil tops. Keep refrigerated covered for up to 4 days or freeze.
Dredge each pizza dough ball into 1 cup of cornmeal and stretch to a 12-inch circle.
Transfer to a greased pizza pan with holes. Spread 1 cup of tomato sauce over the top leaving a 1-inch border for the crust. Top with your favorite toppings or make a specialty pizza.
Bake on the bottom rack of a 500°F oven for 10-12 minutes or until the crust is dark brown. Slice into 8 slices and serve.