Ingredients
ngredients
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 bowl and let stand, 5 minutes. Stir in 2 cups all-purpose flour and salt. Stir in whole-wheat flour and wheat germ, then remaining all-purpose flour, 1 tablespoon at a time, until dough comes away from bowl but is still sticky.
Turn out onto a lightly floured work surface, and knead, until it’s smooth and elastic and springs back slowly when poked, about 10 minutes.
Place in a lightly oiled bowl, turn to coat. Cover, and let rise in a warm place until it doubles in volume, about 2 1/2 hours.
Cut dough into six portions. Roll into balls, cover, and let rest 30 minutes before stretching for pizza.
