Pizza Dough

Directions

1. 1
   In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes.
2. 2
   Stir in the salt, whole wheat flour and 1 tablespoon of olive oil.
3. 3
   Gradually add 2 cups of the all-purpose flour, stirring with a wooden spoon until the dough is fairly stiff.
4. 4
   Turn the dough out onto a well-floured work surface and knead, gradually adding as much of the remaining all-purpose flour as necessary, until it is smooth, elastic and no longer tacky, 5 to 6 minutes.
5. 5
   Transfer the dough to a lightly oiled bowl and brush the surface with olive oil.
6. 6
   Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it doubles in bulk, 1 1/2 to 2 hours.
7. 7
   Punch down the dough and knead it lightly, then return it to the bowl.
8. 8
   Cover the bowl and let the dough rise again until doubled in bulk, about 45 minutes.
9. 9
   Punch down the dough again and use or refrigerate.