Neapolitan Pizza Dough

This dough makes a thin, crisp crust. Yields: 1 17-inch rectangular pizza crust

1 cup warm water
1 package dry active yeast
3 tablespoons olive oil
2/3 cup whole wheat flour
1 3/4 cup unbleached white flour
1/2 teaspoon salt
1 teaspoon cornmeal

Pour the warm water into a large bowl and sprinkle in the yeast. Stir to mix and let sit for about 5 minutes, until creamy.

Stir in the oil, then add the flours and salt. Beat with a wooden spoon until well mixed.

Turn the dough onto a lightly floured board or work surface and knead for at least 10 minutes (no cheating; it's important). Keep flouring the surface lightly, using as little flour as you can, to keep the dough from sticking.

Pur the dough in a lightly oiled bowl, then invert so that the oiled surface is on top. Cover the bowl with a clean dishtowel, newspaper, or plastic wrap and let rise in a warm place (no warmer than 85 degrees) for 1 1/2 hours, or until it doubles in bulk .

Punch down the dough lightly and knead a few times. Lightly flour the work surface, and with a rolling pin, roll the dough into a rectangle large enough to fit your baking pan. Sprinkle the cornmeal on the pan and line with the dough. You don't need to fo rm an edge. .


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