Ingredients
| 2 cups | All-purpose flour, plus more for rolling |
| 1 ½ cups | Wholemeal flour |
| 2 ¾ tsp | Dried instant yeast |
| 1 tsp | Salt, plus more as needed |
| 1 tsp | Sugar |
| 1 ½ cups | Warm water |
| 1 Tbsp | Extra virgin olive oil, plus more for the container |
| 1 handful | Cornmeal, for dusting |
Directions
1. Combine the bread flour, whole-wheat flour, yeast, salt and sugar in a food processor. Pulse a few times to mix. With the motor running, gradually add the warm water and oil. Continue processing until a ball of dough forms. (It's OK if some dough sticks around the edges.) The dough will be sticky at this point.
2. Grease the inside of a large, lidded container with a little oil,thentransfer the dough to the container. Cover and let the dough rise in the refrigerator overnight.
3. About an hour before you want to make pizza, place your pizza stone on the middle oven rack; preheat to 250C. Also, remove the dough from the refrigerator. Divide the dough in half (about 14 ounces each). Put one dough portion in a zip-top freezer bag and store in the freezer for another time. Form the other half into a ball and return it to the lidded container and leave it on the counter.
4. Dust the work surface and your rolling pin with flour. Place the ball of dough on the counter; roll it out into a 12- to 14-inch round. Dust a pizza peel with cornmeal, and place the dough round on top. (If you aren't using a pizza stone, assemble the pizza directly on a rimless baking sheet that has been lightly dusted with cornmeal.)
