Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Env active dry yeast |
1½ cup | Lukewarm water |
3¼ cup | Unbleached flour (approx.) |
½ cup | Whole wheat flour |
⅓ cup | Cornmeal, preferably stone ground |
1½ teaspoon | Salt |
2 tablespoons | Olive oil |
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 1½ 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, ½ 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.
[1001 HOME IDEAS; January 1991] Posted by Fred Peters.