This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Dissolve yeast in water in a large bowland let stand, 5 minutes. Stir in 2 cups all-purposeflour and salt. Stir in whole-wheatflour and wheat germ, then remaining all-purposeflour, 1 tablespoon at a time, until doughcomes away from bowl but is still sticky.
Turn out onto a lightly floured work surface,and knead, until it's smooth and elasticand springs back slowly when poked,about 10 minutes.
Place in a lightly oiledbowl, turn to coat. Cover, and let rise in awarm place until it doubles in volume, about2 1/2 hours.
Cut dough into 6 portions.Roll into balls, cover, and let rest 30 minutesbefore stretching for pizza.
Wrap the leftover dough balls in plastic and freeze for up to 3 months.
Substitute spelt flour, a lower-glycemic alternative, for the total combined amount of flour and wheat germ.