Preparation

Dissolve yeast in the warm water. Stir in olive oil and set aside. Combine white flour and salt in a large mixing bowl, making a well in the center. Add the yeast mixture and stir until blended. Gradually stir in the whole wheat flour, adding only enough to make a soft, workable dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Continue to lightly flour your work surface if the dough becomes sticky while kneading.) Place dough in an oiled bowl, cover with a towel and let rise in a warm place until it’s doubled in bulk, about 35 to 40 minutes. At this point, the dough can be used to make 1 16-inch pizza, 6 Pizza Pockets or breadsticks.