Pizza Dough from Figs Restaurant

1/4 cup whole wheat flour
3 1/2 cups all-purpose flour, plus additional for rolling
2 teaspoons fresh yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil 
1 2/3 cups lukewarm water

Place the flours, yeast, salt, and sugar in a mixer fitted with a dough hook.  While the mixer is running, gradually add the oil and water.  Knead on low speed until the dough is firm and smooth, about 10 minutes.  

Divide the dough into four balls, about 7 1/2 ounces each.  (Freeze two of the dough balls, if desired.)  Line cookie sheets with parchment paper.  Place dough balls on the parchment and cover with a damp towel or oiled plastic wrap.  Let them rise in a warm spot until they have doubled in bulk, about 2 hours.

To roll out the dough: Dab your fingers in flour and then place one ball on a generously-floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand.  When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread.  The outer border should be a little thicker than the inner circle.  Do not worry that the pizza is not round; you are looking for an 8- to 10-inch shape, a cross between an oval and rectangle. If you get a hole, simply pinch the edges back together.  Repeat with remaining dough ball(s).

Top as desired and bake in a 500° F oven for about 6 to 7 minutes, until browned.

Makes 4 8- to 10-inch pizzas (serves 1 to 2 people per pizza)

From The Figs Table by Todd English and Sally Sampson