| 1 | In a large bowl, sprinkle the yeast over the warm water; stir to combine. |
| 2 | Let stand for 5 minutes. |
| 3 | with a wooden spoon, beat in 1 ?cups of the unbleached flour, the whole wheat flour, and the cornmeal. |
| 4 | Beat vigorously for 1 minute. |
| 5 | Cover with plastic wrap. |
| 6 | Set the sponge aside in a warm, draft-free place for 10 minutes. |
| 7 | stir in the salt and olive oil. |
| 8 | Add the remaining unbleached flour, ?cup at a time until you have a soft, kneadable dough. |
| 9 | turn the dough out onto a lightly floured surface. |
| 10 | Knead vigorously for 8 minutes, using sprinkles of flour to prevent sticking. |
| 11 | You should have a soft, smooth, and elastic dough. |
| 12 | Place the dough in a lightly oiled bowl; turn to coat; cover. |
| 13 | Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour. |
| 14 | makes enough dough for one large pizza. |
| 15 | [1001 home ideas; january 1991] |
