Instructions: Combine yeast, flours and salt in container of a food processor. Turn machine on; add 1 cup water and 2 tablespoons oil through feed tube. Process about 30 seconds, adding more water a little at a time, until mixture forms a ball and is slightly sticky. If dough is dry, add 1-2 tablespoons water and process another 10 seconds.

Turn dough onto a floured surface, and knead by hand to form a smooth, round ball. Grease a bowl with remaining oil and place dough in it. Cover with plastic wrap or damp cloth and let rise in warm, draft-free area until dough doubles in size, 1-2 hours. Or you can let dough rise for 6-8 hours in the refrigerator.

If using a conventional oven, preheat to 500 degrees. Knead each dough ball lightly and divide into four equal pieces. Roll each piece into a ball, place each ball on a lightly floured surface, sprinkle with a little more flour and cover again with plastic wrap or a damp towel. Let dough rest 20 minutes. Then roll or press each dough ball into a flat round, flouring work surface and the dough as needed. Roll or pat out dough on a lightly floured pizza peel or baking sheet. Add sauce, toppings and cheese (see accompanying recipes).

Slip pizzas off peel onto floor of wood-fired oven and bake about 3 minutes, or until browned and bubbling. Or, in a conventional oven, bake about 10 minutes, a bit longer for pizzas with numerous toppings.

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