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1
Combine the yeast and water in a 2-cup Pyrex measuring cup.
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2
Add the sugar, and stir together.
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3
Let sit two or three minutes, until the water is cloudy.
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4
Stir in the olive oil.
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5
Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade.
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6
Pulse once or twice.
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7
Then, with the machine running, pour in the yeast mixture.
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8
Process until the dough forms a ball on the blades.
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9
Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it wont stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.
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10
Shape the dough into a ball, pinched at bottom and rounded at top.
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11
Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up.
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12
Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours.
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13
When it is ready, the dough will stretch when it is gently pulled.
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14
Divide the dough into two equal balls.
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15
Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes.
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16
Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days.
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17
Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag.
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18
When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.
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19
Preheat the oven to 450 degrees.
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20
Place a pizza stone on the middle rack of the oven.
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21
Roll or press out the dough to a 12- to 14-inch circle.
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22
Lightly oil pizza pans, and dust with semolina or cornmeal.
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23
Place the dough on the pizza pan.
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24
With your fingers, form a slightly thicker raised rim around edge of the circle.
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25
Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.
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26
Place the pizza pan on the stone.
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27
Bake as directed.
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28
Bring a medium pot of salted water to a boil, and drop in the garlic.
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29
Blanch for 30 seconds, and transfer to a bowl of cold water using a slotted spoon.
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30
Drain and dry on paper towels.
