In a large bowl, pour in the warm water and sprinkle the yeast on top. Give it a gentle stir and let it sit for 5 minutes until it becomes foamy. 2.
Stir in the olive oil, whole wheat flour, unbleached white flour, and salt.
Mix with a wooden spoon until a shaggy dough forms. 3.
Transfer the dough to a lightly floured surface and knead for a full 10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and elastic. 4.
Place the dough in a lightly oiled bowl, turning it once to coat the top.
Cover the bowl and let it rise in a warm, draft-free spot for 1. 5 hours, or until it has doubled in size. 5.
Preheat your oven to 500°F (260°C). Punch down the risen dough and knead it a few times. On a lightly floured surface, roll the dough into a large rectangle to fit your 17-inch baking sheet. 6.
Sprinkle the cornmeal evenly over the baking sheet and carefully place the rolled-out dough on top. No need to form a raised edge. 7.
Spread the marinara sauce evenly over the dough, leaving a small border.
Sprinkle the mixed mozzarella and Muenster cheeses over the sauce, followed by your sautéed vegetables, if using. 8.
Bake for 15-17 minutes, until the cheese is bubbly and lightly browned and the crust is golden. Carefully lift a corner with a spatula to check for doneness.
Let it cool for a minute before slicing into squares and serving hot.
Sauté your vegetables before adding them to the pizza. This removes excess moisture and pre-cooks them, ensuring they are perfectly tender and don't make the crust soggy.
