Figs Pizza Dough (Figs Restaurant) (stand mixer)

1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus additional for rolling
2 teaspoons fresh yeast (or compressed yeast)
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil
1 2/3 cups lukewarm water

Place the whole-wheat flour, all-purpose flour, yeast, salt and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Knead on low speed until the dough is firm and smooth, about 10 minutes. Divide the dough into four balls.

Line two cookie sheets with parchment paper. Place two balls on a sheet and cover with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about two hours.

TO ROLL OUT THE DOUGH:
Dab your fingers in flour and then place one ball on a generously floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hands. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin. The dough at the outer border should be a little thicker than the inner circle.

Pick up the dough with a spatula or the back of a knife, allowing it to fold almost like an umbrella, and transfer it onto a pizza peel. Do not worry if the pizza is not round. You are looking for an 8- to 10-inch shape - a cross between an oval and a rectangle. If you get a hole in the dough, simply pinch the edges back together. Repeat with the remaining balls.

Dress stretched dough and bake on preheated baking stone for six to seven minutes at 500 degrees F.

Each of the four 8- to 10-inch pizzas will serve one or two people
Source: The Figs Table by Todd English and Sally Sampson