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1
Dissolve the yeast in the water.
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2
Add 1/4 teaspoon of the sugar, and allow the mixture to sit until it is creamy, about 5 minutes.
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3
Beat in the egg.
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4
Sift together the flours, 2 tablespoons sugar, and salt into a large bowl or into the bowl of a standing mixer fitted with the paddle or a large bowl.
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5
Add the butter and work with your fingers or beat at low speed until the mixture is crumbly.
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6
Add the yeast mixture and stir or beat at low speed until the ingredients come together.
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7
Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute.
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8
Shape into a ball.
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9
Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until it has doubled in size, about 1 hour.
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10
Turn the dough out onto a lightly floured surface and divide into 2 equal pieces.
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11
Gently shape each piece into a ball without kneading it, cover the dough loosely with plastic wrap and let it rest for 5 minutes.
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12
Roll out into very thin rounds, about 12 to 13 inches in diameter.
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13
If you have a Silpat silicone mat, roll the dough out on the mat; otherwise, use a lightly floured surface and dust regularly with flour to prevent the dough from sticking.
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14
Cover a pizza pan or a baking sheet with plastic wrap and place the rolled-out dough on top.
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15
Wrap the edges of the plastic wrap over the dough and place plastic wrap on top.
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16
Roll out the other round, wrap in plastic and place on top of the first round.
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17
Freeze until ready to use.
