yummy. this recipe is from the best of cooking light.
1 pkg dry yeast (about 2 1/4 tsp)
1/4 tsp sugar
1 1/2 c. warm water (100-110')
2 1/2 to 2 3/4 all-purpose flour, divided
1 c. whole-wheat flour
1 Tbsp olive oil
1 1/2 tsp. salt
1. dissolve yeast & sugar in warm water in a large bowl; let stand 5 mins. lightly spoon flours into dry measuring cups, and level w/a knife. add 2 1/4 c. all-purpose flour whole-wheat flour, oil, & salt to yeast mixture, stirring until well blended. turn dough on a floured surface. knead until smooth and elastic (about 10 min's); add enough of the remaining flour, 1 Tbsp at a time, to prevent the dough from sticking to hands (dough will feel sticky).
2. place dough in a large bowl coated w/cooking spray, turning to coat top. cover & let rise in a warm place (85'), free from drafts, for 45 min's or until doubled in size. (press 2 fingers into the dough. if indentation remains, the dough has risen enough.) punch down; cover and let rest 5 min's. divide dough in half; roll each half into a 12-inch circle on a floured surface. top & bake at 450' for about 15 min's on a pan or stone. note, if you want a crisper crust, place directly in oven (off pan) w/about 8 or so min's left.