| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pizza | 6 | Servings | ||
INGREDIENTS
| 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 |
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. [1001 HOME IDEAS; January 1991] Posted by Fred Peters. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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