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1
Measure out by weight the (16 OZ) of AP flour and (4 OZ) of Whole Wheat, and sift through a fine mesh strainer into large mixing bowl, preferably the one of your stand mixer. Then add in salt and sugar, as they are usually too course to fit through the strainer.
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2
Fit the dough hook attachment, and turn your mixer on low and slowly add (2 TB) of olive oil. Then slowly add the water, and continue to mix on low until all the dough is mixed, there are no crumbs left in the bowl, and it dough clears the wall without sticking (if the dough is too sticky add a little flour at a time until it no longer sticks), then turn off mixer and let sit for 3-5 min. After resting, turn your mixer to medium/high and mix for up to 3-5 min until the dough is very smooth. You will know it is done if you can tear a piece off and stretch it between your fingers and you get the window pane effect.
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3
Once your ready to eat your pizza, preheat your oven to its highest temperature, and have a baking stone or large baking sheet turned upside down on the the low rack. If using your stone, let it preheat for at least 90 min at that temp. Once your dough is rolled out and topped with your favorite sauce, cheese, etc, place on stone (or baking sheet) on bottom rack for 4 min. At about the 3:30 mark, turn off the oven and turn on the Broiler. If you are working with electric oven, have the top rack on the second highest mark and move the stone up for about 90 seconds or until the crust is golden and the cheese is bubbling. If working with a gas, and able to fit the stone/ sheet in the broiler, great, just keep an eye as it may cook faster than 90 sec. If it does not fit, keep the oven on and just move the stone to the top rack at its highest level, the radiant heat from the top of the oven should finish it off.
