1 pkg. active dry yeast
1 c. (generous) warm water
4 tbsp. olive oil
1 c. whole wheat flour
2 c. unbleached white flour
1 tsp. sea salt

Stir yeast and water together, let sit 5 minutes or until foamy. Stir in the oil and add the flour 1 cup at a time and the salt and mix until well blended. Use your hands, a heavy duty mixer with a dough hook or a food processor. Knead for 8 minutes, until the dough is satiny and elastic; if using a mixer or food processor, put the flour and salt in the work bowl and add the wet ingredients while the motor is running. Kneading by hand is sheer pleasure for me.

Place the dough in a buttered bowl, turn to coat, cover tightly with plastic wrap. Let rise for two hours or until double in bulk. Roll or press the dough lightly into a flattened round. Pick it up and stretch it from underneath. Stretch it and knead it until you achieve the desired size and thinness.

Place it on a cookie sheet that has been sprinkled with cornmeal. Push the pizza dough into the desired shape with the finger tips. Cover with a towel for proofing and the second rise (about 30 minutes). Shake the pizza dough occasionally so it won't stick to the pan's surface. When ready to bake: Top the dough with pizza sauce-topping.