Light Wheat Pizza Dough

1. 1

   In a large bowl, sprinkle the yeast over the warm water; stir to combine.

2. 2

   Let stand for 5 minutes.

3. 3

   With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the whole wheat flour, and the cornmeal.

4. 4

   Beat vigorously for 1 minute.

5. 5

   Cover with plastic wrap.

6. 6

   Set the sponge aside in a warm, draft-free place for 10 minutes.

7. 7

   Stir in the salt and olive oil.

8. 8

   Add the remaining unbleached flour, 1/2 cup at a time until you have a soft, kneadable dough.

9. 9

   Turn the dough out onto a lightly floured surface.

10. 10

    Knead vigorously for 8 minutes, using sprinkles of flour to prevent sticking.

11. 11

    You should have a soft, smooth, and elastic dough.

12. 12

    Place the dough in a lightly oiled bowl; turn to coat; cover.

13. 13

    Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour.

14. 14

    Makes enough dough for one large pizza.

* Per serving · 4 servings · Values may vary.

No additional tips available.