adapted from Smitten Kitchen

3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 tsp salt
3/4 tsp yeast
1/2 cup lukewarm water (may need 1 or 2 tbsp more)
1 tbsp olive oil

Stir flours, salt, and yeast in a large bowl. Add water and 1 tbsp olive oil, stirring mixture into as close to a ball as you can. Dump it out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes.

Spray the bowl with cooking spray and place the dough in, turning to coat with oil. Cover with plastic wrap and let it rise until doubled, about an hour or two.

Dump in back on the floured counter and gently press the air out with the palm of your hands. Fold the piece into an approximate ball shape. Coat with olive oil and let sit under the plastic wrap for 20 more minutes (or wrap tightly in plastic wrap and freeze for up to 3 months).

Place a pizza stone in the oven and preheat to the highest temperature.

Roll and stretch out the dough as thin as you can without breaking it. Top as desired and bake on hot pizza stone until crust is browned. (The time will vary depending on how hot your oven is. Keep a close eye on it!)

Remove from oven and let rest for a few minutes before slicing.

Makes one small pizza.