Directions

1. Sprinkle about 1/4 cup cornmeal on a plate. Set aside.
2. Lightly flour a clean, dry work surface, and place your pizza dough on it.                  
3. Roll the pizza dough out into a 9" circle, about 3/4" thick.                                                    
4. Use a mason jar, biscuit cutter or water glass to cut out dough circles that are approximately 3" in diameter. You should have about 10.                                                                                      
5. Paint a light coating of water over one side of a dough round.                              
6. Lightly dip the water-painted dough round into the cornmeal, if using.                    
7. Repeat the dough painting and dipping process with each dough round.
8. Arrange the dough circles on a floured or parchment paper-lined baking sheet, cornmeal-side-up. Cover loosly with plastic wrap.                                                                                                
9. Let rise for 20 minutes.
10. Heat a large, heavy-bottomed pan or griddle (preferably cast iron) over medium-low heat.    
11. Working on batches, cook the dough rounds, cornmeal-side-down, for about 10 minutes (use a spatula to check their bottoms, to make sure that they do not burn)                                                                                                   
12. They should puff up nicely.                                                                            
13. Flip the muffins and cook on the other side, this time for 7-8 minutes.                                   
14. Once they've cooked, remove from the pan and let them cool slightly.                    
15. To split, poke the muffins gently in the sides with a fork, so they come apart easily.  
16. Pull the sides of the english muffin apart. Look at all those nooks and crannies!        
17. Toast, butter and enjoy.