Ingredients

• 4 teaspoons instant yeast
• 2 cup hot water
• ¼ cup olive oil
• 6 cups whole wheat flour
• 2½ tsp salt

Instructions

• Add water, oil, salt and half the flour. Place the yeast on top.
• Mix and knead everything together scrapping sides of bowl.
• Add remaining flour until the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
• Knead for 4 minutes. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.
• To make pizza up to 24 hours later, skip to step 7.
• To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise about 1 hour or till it’s very puffy.
• To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust’s flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.
• Divide the dough into 5 equal balls
• Shape it into a rough circle. Place on parchment paper. Don’t pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.
• Press dough. Stretching it towards the edges. Cover and let rest for 15 minutes.
• Pat dough into shape.
• Allow the dough to rise, covered, till it’s noticeably puffy, about 90 minutes (if it hasn’t been refrigerated); or 2 to 2 1/2 hours (if it’s been refrigerated). Towards the end of the rising time, preheat baking stone on bottom rack of the oven to 500°F. (one hour)
• Brush dough with little olive oil to prevent soggy crusts.
• Arrange desired toppings on dough.
• Bake pizza for 10 to 15 minutes. Brush with small amount of white truffle oil in the last 2 minutes of baking.