Light wheat pizza dough

6 servings

Ingredients

Quantity Ingredient
1 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

Directions

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.

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