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1
Combine the yeast and the sugar with one-quarter cup of the water.
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2
Combine the remaining water with two and one-quarter cups of white flour and the whole-wheat flour, oil, salt and pepper.
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3
When the yeast mixture is foamy, add it to the flour mixture.
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4
Mix vigorously until it holds together as rough dough.
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5
Turn the dough out onto a floured board and let it rest while you clean, dry and then oil the bowl.
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6
Knead the dough a full 12 minutes, adding white flour as necessary to create a silky-smooth dough.
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7
Return it to the bowl and cover it with a double layer of plastic wrap.
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8
Let the dough rise in a warm place for at least two hours (up to all day, if desired).
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9
Preheat the oven and two pizza stones dusted with cornmeal to 450 degrees.
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10
Punch the dough down and flatten it on a lightly floured board.
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11
Divide it in half.
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12
Pounding with the heel of your hand, methodically work one piece into a circle about 11 inches in diameter.
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13
Place the dough on a baker's peel that has been dusted with cornmeal, adding topping, and slide it onto a hot pizza stone.
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14
Repeat the process with the second half of the dough.
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15
Bake each pizza about 15 minutes, or until the crust is light brown.
