To make dough: in a bowl, mix 2 tsp of active dry yeast (or 1 packet) with 1 cup lukewarm water and a teaspoon of sugar. Let that sit for 15 min to proof, should have a foamy film on top once proofed.
Once proofed, mix that with 2 cups of whole wheat flour, a bit of salt, and 1 tbsp of olive oil. Knead the dough for 5 min or so, and put into an oiled airtight container in the fridge. Leave there for 24 hours, dough should double in size.
Take dough out of the fridge about 3 hours before you want to make the pizza.
Preheat oven, with pizza stone inside, at 500F.
When you're ready to roll out the dough, flour the surface well (we use out large cutting board) and your rolling pin. Roll out, cover with sauce, veggies (sauteed onion and pepper is great), hot peppers (fresno peppers go well), fish (anchovies), herbs (basil or cilantro are both great), cheese (sprinkle of aged cotija is awesome).
Now for the tricky part. Take out the hot pizza stone, put some flour or cornmeal on there, tilt the cutting board next to stone and give it a good shake to try to dislodge the pizza, while other person tries to nudge pizza in the right direction. Get it onto the stone and bake at 475F for 16.5 minutes. Take out, transfer pizza back to cutting board, cut with kitchen shears. Can top with bonito flakes for a delightful jazzy show.
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