Recipe - Light Wheat Pizza Dough

1 Env active dry yeast
1 One half cup Lukewarm water
3 One fourth cup Unbleached flour (approx.)
One half cup Whole wheat flour
1/3 cup Cornmeal, preferably stone
ground
1 One half teaspoon Salt
2 tablespoon 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 One half 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, draftfree 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, draftfree spot until doubled in
bulk, about 1 hour.

Makes enough dough for one large pizza.

[1001 HOME IDEAS; January 1991]

Posted by Fred Peters.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip