Steps:
- Dissolve yeast in water in a large bowl and let stand, 5 minutes. Stir in 2 cups all-purpose flour and salt. Stir in whole-wheat flour and wheat germ, then remaining all-purpose flour, 1 tablespoon at a time, until dough comes away from bowl but is still sticky. Turn out onto a lightly floured work surface, and knead, until it's smooth and elastic and springs back slowly when poked, about 10 minutes. Place in a lightly oiled bowl, turn to coat. Cover, and let rise in a warm place until it doubles in volume, about 2 1/2 hours. Cut dough into six portions. Roll into balls, cover, and let rest 30 minutes before stretching for pizza.
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