Antonia's pizza dough, Low Fat Recipe

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:

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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