1. Place the bowl of the electric on a kitchen scale and tare (zero) the scale.

   

2. Measure 10 ounces of whole wheat flour into the bowl.

   

3. Measure 10 ounces of all-purpose flour into the bowl. The total on the scale should be 20 ounces OR 1 pound 4 ounces.

   

4. Add the salt, olive oil and sugar (or honey) to the flour.

   

5. Tare (or zero) the scale. Then add the warm water to the flour mixture until the scale reads 12 ounces. Warm water from the tap will do.

   

6. Sprinkle the yeast on top of the water and let it start to dissolve. When you can no longer see the individual granules of yeast, you're ready to go.

   

If using an electric mixer:

1. Using a dough hook, turn the mixer to low speed until the dough begins to come together. This means that there is minimal dry flour in the bowl and the ingredients are barely sticking to the sides of the bowl. It should take 1-2 minutes.

   

2. Turn the mixer speed up to medium and let it go for 8-10 minutes. It should look smooth and springs back when presswed with your thumb.

   

If kneading by hand:

1. Use a mixing spoon or spatula to mix the ingredients in the bowl until they begin to come together.

2. Turn out the dough onto a floured counter top or silicone pastry mat.

3. Knead dough for at least 10 minutes until it becomes smooth and springs back when pressed with your thumb.

Both methods:

1. Place kneaded dough back into the original bowl and cover with plastic wrap. Let the dough rise in a draft-free spot until it doubles in size or about an hour. If it's a hot day, it will take less time.

   

2. Once risen, take the dough out of the bowl and cut in half (1 half for each pizza). Knead each half 5-6 times and form into a ball. You'll hear/feel some air bubbles release. Let rise on the counter, covered by a damp cloth for 20-30 minutes. 
   

   

Baking:

1. Set a baking stone on your oven rack and set your oven to 550 degrees.

2. Sprinkle flour onto a pizza peel.

   

3. When the oven is almost at 550 degrees, start carefully stretching the dough into a 12" circle. This takes a little getting use to, some practice, and patience. It does not need to be perfect.

4. Once stretched out, place onto floured pizza peel. Be sure to shake the peel a little to make sure the dough moves easily. If it doesn't shimmy around, then you need to sprinkle some more flour on the peel before putting the dough down.

   

5. Add your toppings: sauce, cheese, veggies, bacon, etc.

   

6. Slide the pizza into the oven from the peel. Again, be patient with this move. It takes practice to get comfortable with the motion.

7. Bake for about 5 to 8 minutes. Start checking at 5 minutes. At 550 degrees, the pizza cooks quickly.

8. Use the peel to take the pizza out and put onto a cutting surface or cooking rack. Let sit for 5 minutes before cutting.

   

9. Enjoy!