Combine the water, yeast, and all-purpose flour in a large bowl.
Mix well. Add the whole-wheat flour, oil, and salt. With hands
or a large wooden spoon, work the ingredients together until the
dough holds its shape. You may need a bit less flour, so add the
whole-wheat flour gradually.
Place the dough on a lightly floured surface and knead until it
is smooth and elastic, 5 minutes. If the dough becomes sticky
while you are kneading it, sprinkle a bit more all-purpose flour
over it.
Transfer the dough to a lightly oiled 2-quart bowl. Cover the
bowl with plastic wrap or a kitchen towel, and let the dough rest
until it has doubled in size, 1 hour.
When the dough has risen, place it on a lightly floured surface,
divide it into two or more parts , and roll them into balls. Cover
them with a towel and let rest for 15 to 20 minutes. The dough
is now ready to be shaped, topped and cooked.