Light Wheat Pizza Dough

Directions

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