Place yeast, water, sugar and salt in warm water and stir until dissolved. Add flour and stir until blended. Do not knead.

Cover and let rise for one hour or doubled in size. Flour or grease hands and remove dough from bowl and place in 2 rounds on oiled cookie sheet ( or parchment paper ) sprinkled with corn meal. Let rise and additional hour. Brush top with melted butter.

Bake at 425 degrees for 10 minutes.

Reduce oven temperature to 375 degrees and cook an additional 15 minutes.

Remove from oven and brush again with butter.

Serve warm.