authentic italian pizza crust W/ part whole wheat flour

Use a high glutten white unbleached flour. bread flour is high glutten also. mix equal parts whole wheat flour and high glutten flour. probably about 2 cups each. put three heaping teaspoons of bread machine yeast , 1 teaspoon salt and 1/4 cup sugar , use fork to stir it all together really well. you want the flours and yeast mixed well together. now put onto counter and make a big dent in the middle of your flour. into the center place 4 eggs and 1/2 cup olive oil and about 1/2 cup warm water. mix with fingers incorperating the flour a little at a time into the egg and oil and water mixture. keep doing this until you have a thick sticky dough. you need to use all the flour so if it is too thick add warm water a spoonful at a time until you have your doughball. once you have your doughball, flour counter surface and start kneeding your doough picking up tiny bits of flour as you kneed and turn outwards. kneed for 15 minutes. or until silky and no longer sticky. you can add flour to the counter if needed. once you have a really nice doughball. wrap it in saran wrap and put into the fridge for 24 to 48 hours. the longer it ages the better it gets. when it looks nice and airy and soft normally about 1 to 2 days. it is ready. turn it onto a floured surface and push down into the middle and start pushing on the dough to expand the circle. make sure it stays floured. you can pick it up and stretch it while turning it in your hands. but if you feel uncomfortable doing that then just keep picking it up and throwing down a tiny bit of flour and turning it in a circle while pushing out the dough making the circle bigger. once you have reached your desired size circle. spead a tiny bit of corn meal on the pizza pan and then transfer your crust to the pan. then you can sauce it and put your cheese and goodies on it. I use fresh mozzerella chees and crate it myself. it has more moisture in it, but less oil.
good luck.
this is a real resturant recipe. As when I first started chefing. the italian chef taught it to me and We made italian pizza's for the bar at the resort I worked at. I am the one that chose to mix healthy whole wheat flour and I have subsituted honey for sugar. you can put all sorts of healthy stuff into the crust. Fresh Rosemary is very good in the crust. And I like virgin olive oil brushed onto my crust and then sprinkle a little glarlic powder onto it. So good.
Well I hope you enjoy the recipe as much as I have over the years.
Pam