1 env. dry yeast
1/4 tsp. sugar
1 c. warm water
1/4 c. white cornmeal
3 tbsp. whole wheat flour
1 tbsp. extra virgin olive oil
2 1/4 tsp. salt
2 1/2 c. (about) unbleached all-purpose flour
Extra virgin olive oil

Sprinkle yeast and sugar over warm water in large bowl; stir to dissolve. Let stand 5 minutes. Mix in cornmeal, whole wheat flour, 1 tablespoon oil, and salt. Mix in enough all-purpose flour, 1/2 cup at a time, to form stiff dough. Knead dough on lightly floured surface until smooth and elastic, adding more all purpose flour to dough if sticky, about 10 minutes.

Grease large bowl with olive oil. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled, about 1 hour.

Punch dough down and knead in bowl until smooth. Cover and let rise until doubled in volume, about 30 minutes.

Punch dough down and knead until smooth.