Dissolve 1 teaspoon yeast in 1 ¼ cups warm water for 5-10 minutes until "activated" (the surface will become foamy looking)

Once activated, combine yeast and water with 2 cups all purpose flour, 1 cup whole wheat flour, 1 teaspoon salt, and 1 tablespoon of sugar until ingredients are combined. If it looks too dry, add another tablespoon of water, but keep in mind that it will smooth out as it's kneaded.

Knead the dough until smooth, if doing so by hand. The dough should appear to come together and become a smooth ball. (If kneading using a dough hook and stand mixer, it should begin to pull away from the sides of the bowl and become one smooth ball.)

Set in a greased bowl, and cover. Let rest for one hour at room temperature or overnight in fridge.

Preheat oven to 400 degrees.

On a floured surface, divide dough into two equal portions or leave as one large pizza. Press the dough into a flat disc using fingertips, creating little dimples evenly over the top.

Use fingertips to stretch the dough, working in circles from the center toward the outside. Place the edge of the dough over both fists and quickly "walk" your fists underneath around the edge, letting gravity do the stretching. Work until the dough is stretched and even.

Sprinkle a light layer of cornmeal over a baking sheet.

Carefully transfer the dough to the baking sheet over the cornmeal. Bake for 5-6 minutes until bottom is solid and no longer doughy. This way pizza can be topped and baked directly on rack without the dough melting and making a mess.