Mostly Whole Wheat Pizza Dough

My husband made the pizza above last Friday and it was delicious. He made the sauce from scratch and topped it with fresh mozzarella, sauteed red bell peppers, and mild Italian sausage. (I kinda dreamed this combo up, but he made my dream pizza a reality!) We made the mostly whole-wheat pizza dough that morning and let it rise all day while we were at work. Here's the recipe below, thanks to Mark Bittman.

No-Work Mostly Whole Wheat Pizza Dough
From Mark Bittman's The Food Matters Cookbook

2 c. whole wheat flour
1 c. bread or all-purpose flour (plus more as needed)
1/2 tsp. instant yeast
1 tsp. salt
2 T. olive oil

Combine first four ingredients plus 1 tablespoon olive oil in a large bowl. Stir in 1 1/2 c. water. The dough should be relatively sticky and wet, like biscuit batter. If not, add a little more water.

Scrape down the sides of the bowl, cover, and put it in a warm spot. Let the dough sit for at least 6 or up to 12 hours.

When you're ready, heat the oven. Generously oil a baking sheet or a large ovenproof skillet. Dust your hands with a little white flour and fold the dough over in the bowl a few times. It will be sticky, but don't use too much flour. Dust your hands again only when absolutely necessary and use a light, gentle touch. Gently press the dough into the skillet or onto the baking sheet.

Brush the top of the pizza with a little olive oil, cover, and let sit while you get the toppings together, but no more than 60 minutes or so.