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1
Pour water into bowl and sprinkle in the yeast.
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2
Stir until it has dissolved.
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3
Add the unbleached flour, salt and oil.
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4
Mix thoroughly with a spoon.
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5
Add one and three-fourths cups of the whole wheat flour and mix.
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6
You will have a soft dough that will begin to pull away from the sides of the bowl.
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7
From the remaining flour, lightly sprinkle the work surface.
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8
Remove the dough from the bowl and knead in the remaining flour (use only as much as it takes to keep the dough from sticking to your hands).
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9
Knead for at least 10 minutes until the dough becomes soft and elastic.
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10
Place the ball of dough in a lightly oiled bowl.
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11
Brush the dough with a light coat of oil and cover the top of the bowl tightly with plastic wrap.
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12
Place the bowl in a warm, draft-free area and allow the dough to double in size.
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13
Depending on the temperature, it will take one to three hours.
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14
Alternatively, place the bowl in an oven with the pilot light on and the dough will take 40 to 50 minutes to rise.
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15
When the dough has doubled in bulk, punch it down with your fist.
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16
Pull the dough together and place it on a floured surface.
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17
Divide it into four equal parts.
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18
Roll each one out to form a 10-inch pizza shell.
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19
Place an unglazed pizza tile in the oven and preheat the oven to 500 degrees for one hour.
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20
Lightly flour the pizza tile and slide the dough on top (if using a pizza pan, simply press the dough into the pan).
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21
Put the pizza in the oven and bake for 10 minutes.
