We live 40 miles from the nearest decent pizza, and 120 miles from the nearest really good one. A good dough recipe for pizza is a must for us. This recipe is the result of tweeking dozens of recipes, years of frustration, and exposing my family and friends to my "Mad Pizzaiola" efforts. This is the only dough recipe I (and a few of my neighbors) now use. My love of pizza is strongly rooted in my youth. I experienced my first serious romantic encounter shortly after a pizza party. To this day, I often hide behind the kitchen counter to conceal my excitement while making pizza. —MTDavids
In a large bowl, combine flours, undissolved yeast, sugar, cheese, and salt.
Place water and oil in a microwavable container and microwave until 110 to 120 degrees. Pour into flour mixture and mix with your hands. Add additional flour if required to make a soft, slightly sticky, dough.
Knead on a floured surface until smooth and elastic; about 4 to 6 minutes.
Preheat oven to 500 degrees F. If using a pizza stone, place stone on lowest shelf in oven and preheat as the oven preheats.
Allow dough to rise until doubled in size; about 40 to 60 minutes. Remove dough to a lightly floured surface.
Shape dough into a smooth ball and divide in two (for medium thickness) or three (thinner crust) balls. Roll to desired size using your fingers and place on pizza peel or baking pan. If using a peel, coat it lightly with cornmeal so dough will easily slide from the peel to the hot stone. Top with desired ingredients.
If using a pan, lightly coat the pan with olive oil and lightly dust with cornmeal. Place dough in pan and top with ingredients.
Dip two fingers in oil and coat outer rim of dough so it will brown.
If not using all the dough for another pie, wrap well and freeze. To thaw for use, place in the refrigerator and thaw over night.
Bake at 500 degrees for 15 to 20 minutes or until crust is browned and toppings are done. Baking time will vary depending on thickness of the crust and amount and thickness of toppings.