LIGHT WHEAT PIZZA DOUGH

      Title: LIGHT WHEAT PIZZA DOUGH
  Categories: Pizza
       Yield: 6 Servings
  
       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.
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