1 cup freshly grated provolone cheese (about 4 ounces)
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
Toppings such as sauteed zucchini slices, Kalamata olives and tomato slices (optional
Sprinkle yeast and sugar over warm water in small bowl; stir to dissolve. Let stand until foamy, about 10 minutes. Transfer mixture to processor. Add 1 1/2 cups cold water and blend well. With machine running, gradually add both flours and salt. Blend until soft, slightly sticky dough ball forms on blade, then process 30 seconds longer. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap and let stand at room temperature until doubled in volume, about 2 hours.
Preheat oven to 450 degrees. Lightly oil two 12-inch-diameter pizza pans. Punch dough down. Divide dough in half. Roll 1 dough piece out on lightly floured surface to 1/2-inch-thick round. Transfer to prepared pan. Repeat with second dough piece. Brush each with 3 tablespoons oil. Sprinkle each with 1/2 of each cheese and oregano. Cover with additional toppings if desired. Bake until crusts are golden brown and cheese melts, about 20 minutes. Cut pizzas into wedges and serve.
