In a large bowl, sprinkle the yeast over the warm water; stir to combine. Let stand for 5 minutes.

With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the whole wheat flour, and the cornmeal. Beat vigorously for 1 minute. Cover with plastic wrap. Set the sponge aside in a warm, draft-free place for 10 minutes.

Stir in the salt and olive oil. Add the remaining unbleached flour, 1/2 cup at a time until you have a soft, kneadable dough.

Turn the dough out onto a lightly floured surface. Knead vigorously for 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; turn to coat; cover. Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour.

Makes enough dough for one large pizza.