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Categories:Viewed: 92 - Published at: 8 years ago
Ingredients
- 1 each yeast, active dry
- 1 1/2 cups water warm
- 3 1/4 cups flour, unbleached all-purpose
- 1/2 cup whole wheat flour
- 13 cup cornmeal
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
Method
- In a large bowl, sprinkle the yeast over the warm water; stir to combine.
- Let stand for 5 minutes.
- With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the whole wheat flour, and the cornmeal.
- Beat vigorously for 1 minute.
- Cover with plastic wrap.
- Set the sponge aside in a warm, draft-free place for 10 minutes.
- Stir in the salt and olive oil.
- Add the remaining unbleached flour, 1/2 cup at a time until you have a soft, kneadable dough.
- Turn the dough out onto a lightly floured surface.
- Knead vigorously for 8 minutes, using sprinkles of flour to prevent sticking.
- You should have a soft, smooth, and elastic dough.
- Place the dough in a lightly oiled bowl; turn to coat; cover.
- Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Makes enough dough for one large pizza.
