Heat water for thirty seconds in the microwave.

Pour water into bread machine.

Add olive oil to bread machine.

Pour white flour, cornmeal, and wheat flour on top.

Add sugar to one corner of the bread machine.

Add salt to the other corner of the bread machine (you want them to stay separate for a bit when the mixing starts).

Make a well in the center of the flour mixture (not all the way to the liquid) and pour yeast into the well.

Set bread machine for dough. Check in 5 minutes to scrap down the sides of any dough that is not mixing inches

Check after 10 minutes - if mixture is dry and crumbly then add an additional 1 or 2 tablespoons of water.

When the machine is complete - remove the dough and let it rest for 10 minutes at room temperature.

If using for Pizza Crust:.

Preheat oven to 450 degrees F.

Divide the dough into two pieces.

Sprinkle your work surface with a little cornmeal.

Form dough into two 10- to 12-inch flat disks. Slide onto a pizza stone, pizza pan or cookie sheet.

Add toppings of your choice.

Bake for 12 to 15 minutes.

You may find the dough easier to work with if it is chilled. Oil a large bowl and place the dough in it after it is finished in the machine. Cover tightly and let refrigerate for at least 2 hours or overnight. Punch the dough down and proceed as above.

If Using for Bread Sticks:

Preheat oven to 425 degrees F.

Grease two heavy duty baking sheets.

Divide the dough into 12 pieces.

On a lightly floured surface, roll each piece into a long snack length.

Twist the sticks and place on the baking sheet.

brush each bread stick with egg glaze (1 egg white lightly beaten with 1 tablespoon water).

Sprinkle with sesame seeds, poppy seeds and/or kosher salt.

Bake for 10 minutes or until golden brown.

When the breadsticks are cool, store them in an airtight container.

**or use any breadstick recipe you like with this dough (such as Twisted Black Olive Breadsticks ).