- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1 tablespoon plus 1 tablespoon white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 2 1/2 cups whole wheat bread flour
- 2 cups bread flour
- Mix together the two types of flour in a large bowl.
- In another large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand until frothy, about 10 minutes.
- Stir in remaining sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, until smooth.
- Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise in a warm location. Let rise until the dough has doubled in volume, about one hour.
- Punch down dough. Separate it in half and reshape into balls. Cover again with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat oven to 450 degrees F. If using a pizza stone, place the stone in the oven for preheating. If using a baking sheet, lightly flour it (but don’t preheat).
- On a well-floured surface, roll out one ball of dough until it is approximately the size of your pizza stone or baking sheet.
- Prick the surface all over with a fork to prevent bubbling in the oven.
- Par-bake the crust until barely brown and rigid, about 3 minutes.
- Remove the crust from the oven and let rest on wire racks to avoid sogginess. Top with your favorite toppings and return to the oven for an additional 5-10 minute (depending on toppings), until the cheese is melted and the edges are golden brown.