1 Env active dry yeast 1/3 cup Cornmeal, preferably
1 1/2 cup Lukewarm water stone ground
3 1/4 cup Unbleached flour 1 1/2 tsp Salt
(approx.) 2 Tbs Olive oil
1/2 cup Whole wheat flour
Procedure
1 In a large bowl, sprinkle the yeast over the warm water; stir to combine. Let stand for 5 minutes.
2 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.
3 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.
4 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
Low Fat Pizza Dough
coat; cover. Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour.
5 Makes enough dough for one large pizza.
Servings: 6
