- 1 cup (or more) warm water (105°F to 115°F), divided
- 2 1/4-ounce packages active dry yeast
- 1 teaspoon sugar
- 2 1/2 cups all purpose flour
- 1/2 cup rye flour
- 2 tablespoons yellow cornmeal
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil plus additional for brushing
- Place 1/4 cup warm water in medium bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until very puffed, about 6 minutes.
- Mix both flours, cornmeal, and salt in processor. Mix 3/4 cup warm water and 2 tablespoons oil into yeast. With machine running, gradually add yeast mixture to dry ingredients. Mix until dough just comes together, adding more water by teaspoonfuls if needed. Process 1 minute.
- Transfer dough to lightly floured work surface. Knead 1 minute. Lightly brush large bowl with oil. Transfer dough to prepared bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Transfer dough to lightly floured work surface; knead gently. Form dough into 2 balls. Place each on 1 sheet of parchment paper and press out to 9-inch round. Cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Freeze 45 minutes. Transfer to refrigerator. Let stand at room temperature 30 minutes before continuing.
- Roll out dough as directed in recipe.