1    Env active dry yeast

  1 1/2 c  Lukewarm water

  3 1/4 c  Unbleached flour (approx.)

    1/2 c  Whole wheat flour

    1/3 c  Cornmeal, preferably stone

           -ground
  1 1/2 ts Salt

      2 tb Olive oil

  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.
  [1001 HOME IDEAS; January 1991]
  Posted by Fred Peters.