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Nice pizza dough. I add the salt to the main bulk of flour rather than to the yeast mix. Salt inhibits yeast's rising power and the flour "buffers" this effect somewhat.
I also find it much easier to divide and round the dough after the first rise. The rested dough-balls roll out effortlessly if the gluten in them is not re-activated by handling after the second rising.
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Instructions
Stir the yeast into the water then the rosemary olive oil and salt. Stir in the one cup of white flour and the one-and-a-half cups of whole wheat flour. Beat about one hundred strokes.
Fold in two cups of white flour, one-half cup at a time. Turn the dough onto a floured board and knead for several minutes using up to one more cup of flour to keep the dough from sticking. Knead until the dough is smooth and elastic.
Let rise for for about and hour, punch down and let rise for another 40 minutes.
Divide the dough into four equal parts. Knead each portion till it is compressed and firm adding flour as needed. After the last push turn the dough a 1/4 turn starting at the end closest to you roll the dough into a ball. Creased side down flour the top of the dough, a rolling pin and the surface the dough is sitting on. Roll the dough out to about a 1/4 in thickness or to desired thickness. Place on an oiled pan and add your favorite toppings. Roll up and pinch the sides to give a slightly thicker crust feel around the rim. and bake at 375°F for 15-20 minutes or till the cheese is melted and the crust is slightly browned.
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