Pizza Dough

1 envelope (2 1/2 teaspoons) active dry yeast1 cup warm water1 teaspoon sugar2 1/2 teaspoons kosher salt 1/4 cup johnnycake meal or fine-ground white cornmeal3 tablespoons whole-wheat flour1 tablespoon virgin olive oil2 1/2-3 1/2 cups unbleached white flourDissolve the yeast in the warm water with the sugar.After 5 minutes, stir in the salt, johnnycake meal, whole-wheat flour and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed. Place the dough on a floured board and knead it for several minutes, adding only enough additional flour to keep the dough from sticking.When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap and let rise in a warm place, away from drafts, until double in bulk, 90 minutes to 2 hours.Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour.Makes one crust.Nutrition values per serving: 1,732 calories, 19 g fat (3 g saturated), 337 g carbohydrates, 17 g fiber, 49 g protein, 337 mg cholesterol, 5,769 mg sodium.Chef Brian Kingsford, Al Forno restaurant