2 ounces whole wheat flour
16 ounces all purpose flour
1/4 tsp active dry yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tablespoons olive oil
1 1/2 cups warm water
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Stir to combine all ingredients until dough comes together into a ball (makes a soft and sticky dough). Cover with plastic wrap and put in the oven. Turn oven light on. Let dough rest in oven for 18 to 20 hours, until double in size.
Flour work surface, scrape dough onto the board. Flatten into a rectangle and cut into four equal pieces. Makes 4 pizzas. Roll each piece into a ball (rotate it around in your hands, stretch dough from top and tuck underneath–do this five or six times with each ball). Cover with a towel and let sit for 15 minutes or refrigerate for 2-3 days and then use. Heat oven to 500 degrees. Roll out dough into 12 inch to 15 inch circle with rolling pin. Place on pizza pan. Bake on bottom rack for 4 minutes with no toppings. Take dough out and add sauce and toppings. Slide pizza off pizza pan directly onto bottom oven rack and cook at least 6 minutes more.