I'm not sure what magazine I cut this recipe out of but I changed it up enough that I don't think it matters who gets the credit. I served it with caldo verde from Leite's Culinaria and the whole thing couldn't have been better! A word (or two) about the flour: I use the kind of cornmeal that comes in the canister (Quaker). I do this because the Bob's Red Mill medium-grind is too coarse; back when I used to buy it, one of those pellets cracked a friend's tooth (although he politely claimed that the tooth was already cracked before the cornmeal lined pizza I served him finished the job); I also use King Arthur's Artisan flour and I want to assure you that using a good quality bread flour is essential and totally makes a difference. Start this bread the night before for best results. The night before: make the sponge 1/4 t instant yeast 1 cup bread flour (refer back to my word or two above) 1 cup lukewarm water Mix with a spoon and cover tightly; leave t