Whole-Wheat Pizza Dough
Makes two 12" pizzas

1 tbsp sugar or honey
1 1/4 cups warm water
1 envelope (1/4 ounce) active dry yeast
1 1/4 cups unbleached all-purpose flour
2 cups whole-wheat flour (I used King Arthur's White Whole Wheat)
1 tsp salt
1/4 cup extra-virgin olive oil

Proof the yeast with the sugar or honey and warm water. Stir to dissolve the yeast and then let it sit for about five minutes. It should develop a lovely brownish scum on the top of the water.

Combine the flours and salt in a big mixing bowl and reserve 1/4 cup of the flour mixture. Make a well in the middle and add the oil. Stir the oil and flour together until you have a nice soft dough.

Use the 1/4 cup remaining flour to flour your kneading surface as you knead the dough for about five minutes, gradually incorporating all of the flour. Once the extra flour is incorporated you should be able to knead for another ten minutes or so with no flour coating. Quit when the dough is satiny and elastic. Form the dough into a ball and place in an oiled bowl, cover with plastic wrap, and place in a warm spot to rise.

After an hour or so the dough should have doubled. Punch it down, divide in half, and roll or stretch each half into a pizza shape. Top with your favorite toppings, and ideally bake on a pizza stone that's been preheating in a 500 oven for an hour.

-adapted from James McNair