Basic Pizza Dough

Adapted from “The All New All Purpose Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, $35)

1 package (2 1/4 teaspoons) active dry yeast

Combine yeast and warm water in a large mixing bowl and let stand until the yeast is dissolved, about 5 minutes. Add flours, olive oil, salt and sugar, if using, to yeast mixture. Mix by hand to blend all ingredients. Knead for about 10 minutes by hand until the dough is smooth and elastic.

Transfer dough to a bowl lightly coated with olive oil and turn the dough over once to coat with oil. Cover with plastic wrap and let rise in a warm place (75 to 80 degrees) until doubled in volume, 1 to 1 1/2 hours.

Punch the dough down and divide it in half. Roll each piece into a ball and let rest loosely covered with plastic wrap for 10 to 15 minutes.

Preheat oven to 475 degrees. Grease and dust baking sheets or baking stones with cornmeal. Flatten each ball of dough (or freeze one for later use) on a lightly floured surface, rolling and stretching the dough into a 12-inch round.

Add desired toppings and bake until crust is done and cheese is golden, about 12 minutes. Remove from oven and slice.

Yields 12 servings (6 slices per pizza).

Per serving (dough only): 151 calories; 3 g fat (0.4 g saturated fat; 18 percent calories from fat); 42 g carbohydrate; 0 mg cholesterol; 389 mg sodium; 4 g protein; 2 g fiber