Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Env active dry yeast
1 1/2 c Lukewarm water
3 1/4 c Unbleached flour (approx.)
1/2 c Whole wheat flour
1/3 c Cornmeal, preferably stone
-ground
1 1/2 ts Salt
2 tb 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 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.

[1001 HOME IDEAS; January 1991]

Posted by Fred Peters.

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