1/2 cup lukewarm water (100F to 110F... water that is quite warm but not enough to hurt... test the water on your wrist.)
2.5 tsps (1 package) active dry yeast
1 tsp maple syrup or sugar
1 cup water
1/4 cup olive oil
2 cups whole wheat flour
1.5 cups white flour
1 tsp salt
Briefly warm an oven to about 100F, then turn the oven off. In a small bowl, combine the lukewarm water, yeast, and maple syrup; let stand in the warmed oven until creamy, about 10 minutes. Stir in the 1 cup water and the olive oil.
In a large bowl, combine the whole wheat flour, white flour, and salt. Add the yeast mixture and stir until well mixed. Turn the dough out into a floured work surface.
Lightly flour your hands, and shape the dough into a ball. Knead the dough until it's smooth and elastic, 10 to 15 minutes. (To knead, pick up the far edge of the dough, fold it over in half, and press down the center of the dough with the heels of your hands. Turn the dough a quarter turn, and repeat.) Add more flour to the work surface as needed, to keep the dough from sticking.
Shape the dough into a ball, put into a lightly oiled bowl, and turn once to coat it. Cover the bowl with a damp cloth, put it in the warmed oven, and let the dough rise until it is doubled in size, about 1 hour.
Lightly oil a 14-inch pizza pan and dust it with cornmeal.
Punch the dough down 6 to 8 times by pushing your fist into the center of the dough. Shape the dough into a ball.
Lightly flour a rolling pin. On a floured work surface, roll out the dough to a 16-inch circle. Transfer the dough to the pizza pan. Fold the excess dough over, and pinch to form a thick rim of dough.
Source: adapted from a recipe in "May All Be Fed" by John Robbins, 1992, published by William Morrow and Co. Inc.
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