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Servings: 2 Doughs
Prep Time: n/a
Cook Time: n/a

In a small bowl, add yeast to warm water. Use your fingertips to gently break up clumps of yeast, and stir until dissolved.

In a mixing bowl, sift together flours, sugar, and salt. Add yeast mixture and olive oil, and stir with a wooden spoon until dough comes together into a sticky ball. Turn out onto a floured counter and knead for a minute or two until dough is smooth and elastic. Place dough in a lightly oiled bowl and turn once to coat dough with oil. Cover bowl with a barely damp dish towel or piece of plastic and let rise in a warm place until doubled, about an hour.

Refrigerate the dough in a tightly sealed container for up to a day, freeze for up to 3 months, or stretch it and bake it right away.

To make two round, thin-crust pizzas, divide dough into two balls of equal size. Flatten balls into discs and, using additional flour as necessary to keep dough from sticking, roll or stretch each disc to fit pan. Sprinkle each pan lightly with cornmeal, then lay dough in pan. Top pizzas as desired and bake in a preheated, 425 degree oven for 12-15 minutes, switching pans from top rack to bottom and vice versa halfway through. (If you have a pizza stone, you can sprinkle the cornmeal on a large, rimless or inverted baking sheet, then slide the pizza from pan to stone.).