Adapted from Vegetarian Cooking for Everyone by Deborah Madison
Makes enough dough for 4 10-inch pizzas
1 1/2 cups warm water, divided
2 tsp active dry yeast
2 Tbl extra-virgin olive oil
1 1/2 tsp kosher salt
3/4 cup whole-wheat flour
2 3/4 – 3 1/4 cups all-purpose flour
Pour 1/2 cup warm water into the bowl of a stand mixer, then stir in the yeast. Allow to rest for 10-15 minutes. Add the remaining 1 cup water, olive oil and salt. Using the paddle attachment, mix on low speed to combine. Mix in the whole wheat flour, then enough of the all-purpose flour to form a wet dough. (A dough on the wet side makes for a thin and crispy crust.) Transfer the dough onto the counter and knead until smooth, adding just enough flour to keep it from sticking.
Rub a small amount of olive oil over the dough and place in an oiled mixing bowl. Cover with a damp towel and set in a warm place. Allow the dough to rise until it’s doubled in size, about 1 hour.
Transfer the dough onto the counter and cut it into four equal pieces. Shape each piece into a ball, set on a lightly floured countertop, and cover with a damp towel. Let the dough rise for another half hour. Wrap each portion of dough in plastic wrap and refrigerate until needed, up to 24 hours. (I’ve found that the quality of the dough actually improves with a good few hours’ rest in the refrigerator.)