Yields: Enough dough for four 12-inch pizzas
Total Time: 10 min
* 1 envelope(s) active dry yeast
* 1 cup(s) warm water (105 degrees to 115 degrees F)
* 1 pinch(s) sugar
* 2 1/4 teaspoon(s) kosher salt
* 1/4 cup(s) fine-ground white cornmeal
* 3 tablespoon(s) whole-wheat flour
* 1 tablespoon(s) olive oil
* 2 1/2 cup(s) (plus up to 1 additional cup, as needed, per recipe) unbleached all-purpose flour
1. Dissolve yeast in the warm water with sugar.
2. After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
3. Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.
4. Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.
5. When dough is smooth, transfer to a greased bowl. To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1 1/2 to 2 hours.
6. Punch down dough. Knead dough several times on lightly floured board. Return dough to bowl; cover and let rise 40 minutes.
7. Punch down dough. If sticky, knead in a bit more flour.