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1
In the bowl of an electric mixer fitted with the dough-hook attachment, combine the whole-wheat flour, all-purpose flour, yeast, salt, and sugar.
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2
With the mixer on low speed, gradually add the oil and 1 1/3 cups lukewarm water.
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3
Knead on low speed until the dough is firm and smooth, about 10 minutes.
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4
Divide the dough into four balls, each about 7 1/2 ounces.
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5
Line two baking sheets with parchment paper.
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6
Place two balls on each sheet, and cover with a damp towel.
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7
Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours.
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8
Preheat oven with pizza stone to 500.
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9
To roll out the dough, cover your fingers with flour, then place a ball on a generously floured work surface.
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10
Press down on the center of the ball with the tips of your fingers, simultaneously stretching the dough out with your hands.
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11
When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin.
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12
The outer border should be slightly thicker than the center.
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13
Transfer the dough on a spatula (allowing the dough to fold up almost like an umbrella) to a pizza peel or another flat, wide surface.
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14
The dough will be more oval than round.
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15
If any holes have appeared, pinch them closed.
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16
Repeat with the remaining balls.
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17
Slide pizza onto preheated pizza stone.
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18
Bake until browned, about 6 to 7 minutes.
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19
Transfer to a firm surface and cut into slices.
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20
Serve immediately.
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21
Repeat with remaining dough.
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22
Preparation time includes rising time.
