This dough is not "Fat Free", but it has very little fat.


  • 1 1/2 cups lukewarm water
  • 1 1/4 oz. package (about 1 tablespoon) active dry yeast
  • 3 1/4 cups (approximately) unbleached flour
  • 1/2 cup whole wheat flour
  • 1/3 cup yellow cornmeal, preferably stoneground
  • 1 1/2 teaspoons salt
  • 2 tablespoons good-quality olive oil


Pour the water into a large mixing bowl, stir in the yeast, and set aside for 5 minutes to dissolve. When the yeast has dissolved, beat in 1 1/2 cups of the unbleached flour, the whole wheat flour, and the cornmeal. Beat vigorously with a wooden spoon for 1 minute, cover the bowl with plastic wrap, and set aside in a warm, draft-free spot for 10 minutes.

After 10 minutes, stir in the salt and 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 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 to coat the entire surface of the dough with oil. Cover the bowl with plastic wrap and set the dough aside in a warm, draft-free spot until doubled, about 1 hour.

Once the dough has doubled, it is recipe ready.

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Submitted 6/13/05.
Source: Ken Haedrich's Country Baking
Submitted By: Linda Wilson
Light Wheat Pizza or Calzone Dough