Start by combing dry yeast, all purpose flour, whole wheat flour in small bowl. Mix until ingredients are well combined. Add water and stir to thoroughly mix. Continue to mix until mixture forms a ball.
Loosely cover the dough and allow it to sit at room temperature for 20 minutes. After 20 minutes, wet your hands and flip the dough around a few times in the bowl. After another 20 minutes, repeat the process of flipping the dough.
Cover the dough and store in the refrigerator, overnight or up to two days.
Two hours before baking your pizza pull the dough out of the refrigerator. Lay parchment paper on the counter. Coat hands lightly with flour or olive oil and pull dough from the container. Using your hands spread the pizza dough out into desired size and shape. If desired use a rolling pin to roll out the dough.
Once the dough is shaped on the parchment paper cover with a kitchen towel or inverted sheet pan.
After two hours pre-heat oven to 525 °F
Spread pizza dough with sauce, toppings and cheese of your choice. Transfer pizza to baking stone or a baking sheet. If using a baking stone be sure the stone is in the oven while it preheats to assure the stone is hot. To transfer the pizza to the stone slide a cookie sheet under the pizza then side the pizza dough onto the stone.
Bake for 10-13 minutes depending on the thickness of your crust. Let set for a few minutes after pulling from the oven. Then slice and enjoy!