Open up your pouch of rapid rise (also known as instant dry) yeast and mix with ¼ cup of warm (about 100-110 degree F) water. Allow this to sit at room temperature for 10 minutes. In the meantime combine all of your flours and salt into a large mixing bowl. After the 10 minutes, add your yeast mixture, oil, and some more hot water to the dry ingredients. Mix it together with a wooden spoon, adding enough hot water to make a dough that comes together and is slightly tacky. This should look like a rough dough ball clumped together in your bowl. Cover the bowl with a towel (paper towel works too) and stand at room temperature for 20 minutes. After this fermentation, turn the dough out onto a floured board and knead two to three times. Just fold it over onto itself a few times, no fancy technique is really "kneaded." Next, stretch the dough out onto a floured pizza pan being careful not to stretch the dough too much and rip it.

Once the crust has been formed by pushing and stretching the dough out to the rim of the pizza pan, bake the dough only for 10 minutes at 450 degrees. Remove the dough from the oven and top it as you like. My sauce is ½ a can of Don Pepino's sauce, which I am highly fond of. If you are into making your own sauce, go for it. Pizza sauce is very easy to make. My cheese mixture is about 1 cup Monterey jack and 1 cup mozzarella. Then crushed red pepper, oregano, basil, and pepperonis are put on top.

Bake for about 10 more min until the cheese is melted.