3 pkg. dry yeast
1 1/2 c. warm water
1 tsp. salt
2 c. wheat flour
2 c. white high gluten flour, usually called "Better for Bread"
1/4 c. olive oil

Mix yeast in 1/2 cup of the warm water with a pinch of sugar to insure that the yeast "proofs". Allow to sit for 10 minutes. Mix salt and 2 cups of the wheat flour in a bowl. Make a well and add oil and remaining 1 cup of water. Add yeast mixture. Beat well with wooden spoon or mixer. Slowly add remaining 2 cups of white flour, or enough so that mixture can be turned out onto kneading surface. Continue to knead, adding small amount of flour to prevent sticking, for 10-15 minutes on floured surface.

Place in greased bowl, cover and let rise in warm spot, free from draft, for 45 minutes to 1 hour, or until doubled in size.

Preheat oven to 400 degrees. Punch dough down, divide in half, roll to fit 2 large greased cookie sheets. Pinch edges. Poke rolled out dough with a fork. Place cookie sheets in oven. Turn heat down to 350 degrees after 5 minutes. Let dough bake for another 10 minutes. Remove sheets from oven and let cool 10 minutes.

Spread sauce over partially baked dough. Top with favorite pizza toppings: sausage, pepperoni, mushrooms, anchovies, peppers, onions, olives, etc. Return to oven for approximately another 10 minutes. Remove and sprinkle favorite cheese over top (provolone or mozzarella, or a combination of both). Return for another 10 minutes or until bottom of crust is lightly browned.

Open the red wine and feast.