1 1/2 c. lukewarm water
1 tsp. active dry yeast (or 1 pkg.)
3 1/4 c. unbleached flour
1/2 c. whole wheat flour
1/3 c. yellow cornmeal, preferably stone ground
1 1/2 tsp. salt
2 tbsp. olive oil

Pour water into a large mixing bowl and stir in the yeast. When the yeast has dissolved, beat in 1 1/2 cups of the unbleached flour, all of the whole wheat flour and the cornmeal. Beat the mixture vigorously with a wooden spoon for 1 minute, cover it with plastic and set this aside in a warm place for 10 minutes.

After 10 minutes, stir in the salt and the olive oil. Add the remaining unbleached flour, about 1/2 cup at a time, until you have a soft kneadable dough. Turn the dough out onto a floured surface and knead it vigorously for about 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 and turn it to coat its entire surface. Cover the dough with plastic and set aside. In a warm spot until doubles, or about 1 hour.