Light Wheat Pizza Dough

Recipe Ingredients

1		Active dry yeast
1 1/2 cups	355ml	Lukewarm water
3 1/4 cups	203g / 7.2oz	Unbleached flour - (approx.)
1/2 cup	31g / 1.1oz	Whole wheat flour
1/3 cup	20g / 0.7oz	Cornmeal - preferably stone
		- ground
1 1/2 teaspoons	7.5ml	Salt
2 tablespoons	30ml	Olive oil

Recipe Instructions

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 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. 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.

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.

Source:
NYT 6/25/95

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