By In The Kitchen With Stefano Faita
1 cup warm water
1 tsp. sugar
1 package (1/4-ounce) active dry yeast
1 cup whole wheat flour
1 3/4 to 2 cups all-purpose flour
2 tsp. salt
2 tbsp. olive oil
Flour, for rolling
Add warm water, sugar and yeast to a small bowl. Stir to combine. Let sit until yeast starts to foam, about 5 to 10 minutes.
In a large bowl, combine whole wheat flour, 1 3/4 all-purpose flour and salt. Set aside.
Add yeast mixture and olive oil to flour mixture. Stir or work with your hands until dough starts to form into a ball. Transfer to work surface. Knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.
Transfer dough to an oiled bowl and cover with plastic wrap. Let rise in a warm place until it doubles in volume, about 30 to 40 minutes. Punch down dough.
Preheat oven to 450 degrees F. Oil 17-inch x 11-inch baking sheet.
On lightly floured work surface, roll dough to about 1/4-inch thickness. Add to prepared baking sheet.
Dress pizza as desired. (See Sausage & Onion Pizza and Four-Cheese Italian Pizza for topping ideas.)
Bake pizza until crust is golden brown and crisp and cheese is bubbly, about 18 to 20 minutes.
Yield: 1 large (17-inch x 11-inch) party pizza.