3/4 cups warm water (as warm as a really hot shower)
1 and 1/4 teaspoon active or instant dry yeast
3/4 cups all purpose flour
3/4 cups whole wheat flour
1/2 teaspoon salt
olive oil for coating
This recipe uses 50% white/whole white flour. You can use less whole wheat flour (even none), or a little more (up to 1 cup).
Turn your oven on to 200 degrees F for 10 minutes and then turn it off
Pour warm water into a mixing bowl, sprinkle yeast over the surface of the water (do not stir), and let it stand for 5 minutes.
Add flour and salt and mix with a wooden spoon until a rough, shaggy looking ball forms. Turn dough and any loose bits out onto a lightly floured counter and knead for 5 minutes.
To knead, push ball down with the palm of your hand to flatten, fold dough over once, turn the dough clockwise 45 degrees and repeat, repeat, repeat.
In a clean mixing bowl, brush the inside with a coat of olive oil, place dough back in bowl and cover with plastic wrap. Place the bowl in pre-warmed oven for 30 minutes, or until about double in size.
Remove dough from oven (and preheat it again for your own pizza recipe), turn dough out on to a floured surface and roll, flatten or stretch the dough out to the desired configuration (round, oval, square, trapezoidal) and thickness.