Pizza Dough

• 1 envelope active dry yeast or 1 cake yeast
• 1 teaspoon sugar
• 1 cup warm water
• 2 1/4 teaspoons kosher salt
• 1/4 cup johnnycake meal (see note)
• 3 tablespoons whole-wheat flour
• 1 tablespoon extra-virgin olive oil, plus oil for greasing and brushing
• 2 1/2 to 3 cups unbleached white flour

1. In a bowl dissolve the yeast and sugar in the water.
2. After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil.
3. Gradually stir in enough white flour to form a soft but not sticky dough.
4. Knead until smooth.
5. (The dough can also be made in a food processor.)
6. Place the dough in an oiled bowl, brush the top with oil, and cover with plastic wrap.
7. Let the dough rise in a warm place for 1 to 2 hours or until doubled in bulk.
8. Punch the dough down.
9. Let the dough rise again for 40 minutes or until doubled in bulk.
10. Punch down.
11. If the dough is sticky, knead in a little more flour.

active dry yeast, sugar, water, kosher salt, johnnycake meal, wholewheat flour, extravirgin olive oil, unbleached white flour

Taken from cooking.nytimes.com/recipes/4545 (may not work)