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Light wheat pizza dough

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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