Adapted from Flour
2 cups (450 g) warm water
1 tsp (5g) active dry yeast
2 c (280g) unbleached all purpose flour
3 c (492g) whole wheat flour
1 tbsp kosher salt
2 tbsp sugar
1 c (200g) olive oil
Dissolve the yeast in the water by stirring and allowing to sit for 30 seconds.
Add the flour, 2 tsp of the salt, and the sugar to the water and stir with a wooden spoon until shaggy but combined. Drizzle 3/4c (150g) of the olive oil down the sides of the bowl and stir it in. Once it’s combined, turn it out onto a floured work surface and knead, with floured hands, for about 8 minutes until it’s smooth. When you put your finger in it should bounce back quickly.
Lightly oil the bowl and put the dough in it, turning it several times until coated. Lightly cover the bowl with plastic wrap and put in a warm place to rise for 3 hours (oven with only the pilot light works best for me). The dough will rise to double in bulk.
Flour the work surface and your hands again and turn if out of the bowl and stretch it into a 10X15 inch rectangle. Sprinkle the cornmeal on a baking sheet and put the dough on the baking sheet. Put this back in the oven to rise for 1 more hour, until puffy.
After it’s risen, take it out, preheat the oven to 425. Use your fingers to dimple the dough all over (all the way to the bottom) and drizzle the last 1/4c of olive oil over the top and sprinkle with 1 tsp of the kosher salt.
Bake for 35 minutes or until golden brown on the top and bottom (lift with a spatula to check). Let it cool on the pan on a cooling rack for 30 minutes (if you can wait) and shove it in your mouth.
I freeze half. Just so I don’t eat the whole thing in 3 days.