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.