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1. Stir the yeast and the agave nectar into the water. Let the yeast proof for a few minutes while you combine the remaining ingredients.
2. Combine the dry ingredients in the bowl of your mixer. Start with the paddle attachement and set the mixer at speed one. Wait until everything is incorporated and add most of the water mixture. Let the mixer do its work and when you feel like the water has reached maximum absorbtion, start adding the rest until you have a rough mass of dough.
3. Switch to the dough hook attachment. Knead the dough on speed two and do not exceed this speed as you can risk burning out the motor. Using an electric mixer, five minutes of kneading should be enough.
4. Place your dough into a lightly oiled bowl and cover with plastic wrap. If you are making the pizza the same night, let it rise at room temperature for two hours. Otherwise, put the dough into the refrigerator until the next day. Take it out of the fridge two hours before you are making the pizza.
5. Preheat the oven to 500 degrees. If you are using a hearth stone, make sure it is in the oven as it preheats.
6. Roll the dough out and brush the edge with olive oil. Dust the crust liberally with cornmeal. Bake the crust alone for a few minutes so that the cornmeal crisps up a little. Remove the crust from the oven and dress it with your sauce, cheese and toppings. Return to the oven. The pizza should bake for about ten minutes, until the crust is browned and the cheese is melted and bubbling towards the center.
