Instructions: In a large bowl, dissolve the yeast in the warm water with the sugar. Let stand until foamy, about 5 minutes, and stir in the salt, cornmeal, whole wheat flour and oil. Gradually add 2 cups of the flour, stirring with a wooden spoon until a stiff dough has formed.

Place dough on a floured board, and knead it for several minutes, kneading in as much of the remaining flour as necessary to keep the dough from sticking. When the dough is smooth and elastic, transfer it to a lightly oiled bowl and brush the top of the dough with olive oil. Cover the bowl with plastic wrap, and let rise in a warm draft free place, until doubled in bulk, 1 1/2 to 2 hours.

Punch down the dough and knead lightly. Let the dough rise again until doubled, about 45 minutes.

Punch the dough down. Divide the dough into 4 equal pieces and keep covered until ready to use.

This recipe yields dough for four 12-inch pizzas.

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