Light Wheat Pizza Dough

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.