This makes enough dough for two large pizzas, approx. 12" in diameter.
(You can bake the pizza on a baking sheet, pizza stone or if you are lucky enough to own one, the perforated pizza pan from Le Creuset.)
1 tsp active dry yeast
1½ cups water, between 105° F and 110° F
1½ cups all-purpose flour
1 cup bread flour
1 cup whole wheat flour
½ cup cornmeal
1 Tab. sugar
2 tsp. kosher salt
½ cup olive oil
Combine yeast and water in a Pyrex measuring cup or small bowl. Let the mixture sit for a few minutes until it dissolves and gets foamy. Place the flours, cornmeal, sugar and salt in the bowl of a stand mixer. Mix to blend. Add the yeast mixture to the flour and with the mixer on low, mix briefly (on and off several times) to prevent flying flour. Then continue mixing on low speed until the dough starts to look shaggy. Drizzle in the olive oil. Continue to mix the dough on low speed for an additional 4 to 5 minutes. The dough should be smooth and elastic; if it seems a touch dry, add an additional tablespoon of water and mix to incorporate. Turn the dough out on to a lightly floured work surface and knead until smooth, about 5 minutes. Oil a large bowl. Transfer the dough to the bowl, cover with oiled plastic wrap and place in a warm, draft-free place to rise for 2-3 hours, until the dough is about double in bulk. (Alternatively, refrigerate the dough until doubled, about 12 hours; return to room temperature before using). Punch down the dough and divide it in half. (One half can be placed in a large Ziploc bag and frozen for future use.) Roll out dough on a lightly floured work surface. Transfer to your pan of choice, add well drained toppings and bake in a pre-heated 400 degree oven until crust is deeply golden and cheese (if using) is melted.