1 1/2 cups warm water
2 teaspoons active dry yeast
2 tablespoons extra virgin olive oil
1 1/2 teaspoons sea salt
1 cup whole-wheat flour
3 1/2 cups flour
Any extra dough can be refrigerated or frozen for later use.
1. Pour 1/2 cup of the water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes. Remember to ensure the water is between 110 – 115 degrees and use 1/2 teaspoons of sugar to active the yeast.
2. Combine the above with the remaining water, olive oil, and salt, then beat in the whole wheat flour followed by enough white flour to form a shaggy dough. Turn it out onto the counter and knead until smooth, adding more flour as needed to keep it from sticking. For a crisp, light crust, pizza dough should be on the moist side, which means it will be slightly tacky.
3. Put the dough into an oiled bowl, turn it once to coat, then cover with a towel and set aside to rise until doubled in size, 40 to 60 minutes.
4. Turn the dough onto the counter and divide into the number of pizzas you want. Shape each piece into a ball, set on a lightly floured counter, cover with a towel, and let rise for another 20 to 30 minutes.
5. Shape the dough by taking one ball at a time, flatten it into a disk, pushing it outward with your palm. Working from the middle, push the dough out with your fingers until it’s about 1/4 inch thick and fairly even, thickening slightly at the edge. Or roll the dough into a circle, then push up the sides to make a slight rim.
6. Dust a peel or pan with semolina, fine cornmeal, or flour, set the dough on top, cover with a towel, and let it rest for 10 or 15 minutes before you add the toppings. Another alternative when using a peel and stone is to place parchment paper on the peel then place the dough on the paper. Approximately half way through cooking the pizza on the stone pull the parchment paper from under the pizza.
Source: Deborah Madison’s book “Vegetarian Cooking for Everyone”