Ingredients
1 envelope dry active yeast
2 cups warm water
2 1/2 cups all-purpose flour, plus more for dusting surface
2 teaspoons coarse salt
2 cups whole-wheat flour
1/2 cup toasted wheat germ
Extra-virgin olive oil, for bowl
Preparation
Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.
Turn out onto a lightly floured work surface,and knead, until it’s smooth and elasticand springs back slowly when poked,about 10 minutes.
Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.
Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.
