Italian Pizza Dough

Use a small portion of the two cups of water to activate the yeast.

Add 2 tsp of sugar, 1 tbsp of salt, and 1 tbsp of dry yeast to the remaining water, mix well, and let it sit for 5 minutes to ferment.

Add the bread flour, whole wheat flour, and olive oil, then pour in the fermented yeast mixture and mix.

Gradually add the sugar and salt water mixture in two parts while mixing.

Once well combined, knead at high speed for about 10 minutes.

Gather the dough in one direction from top to bottom to form a round ball.

Place it in a large, floured bowl, cover with a damp towel or plastic wrap to prevent drying, and let it ferment for about 1 hour.

Frequently dust with flour to prevent sticking and shape the ball of dough into a thin circle.

Roll out the dough thinly with a rolling pin, rotating it as you go.

Cover with a lid or plastic wrap and wait about 2 hours for it to double in size.