Yield:

4 Servings

Ingredients:

 1  pk  Active Baker's yeast 
 1  c  Warm water -- 105 - 115 Deg 
  pn  salt 
 2 1/4  ts  Kosher Salt 
 1/4  c  White Cornmeal Fine-Ground 
 3  TB  Whole-Wheat flour 
 1  TB  olive Oil 
 2 1/2  c  All-Purpose flour Unbleached 

Preparation for Low Fat and Healthy Antonia's pizza dough Recipe:

Dissolve yeast in the warm water with sugar.
After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
Gradually add all-purpose flour, stirring with a wooden spoon until a
stiff dough has formed.
Place the dough on a floured board, and knead for several minutes,
adding only enough additional flour to keep dough from sticking.
When dough is smooth, transfer to a greased bowl. To prevent,
transfer to a greased bowl. To prevent a skin from forming, brush top
of dough with additional olive oil, cover bowl with plastic wrap, and
let rise in warm place, away from drafts, until doubled, 1 1/2 to
2 hrs.
Punch down dough. Knead dough several times on lightly floured board.
Return dough to bowl; cover and let rise 40 min.
Punch down dough. If sticky, knead in a bit more flour.
Makes enough for four 12 inch pizzas.
Cook in oven at 475 def F for 15 mins.

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