Method:

1. In the bowl of a stand mixer fitted with a hook, combine the yeast, salt, sugar, and 1 1⁄4 cups of lukewarm water (about 115°F). Let the mixture stand until foamy, about 10 minutes, and then add the flour, wheat germ, butter, and oil. Mix on low speed until a dough comes together and no dry flour remains. Increase the speed to medium and knead until the dough is smooth, about 6 minutes more. Cover the bowl and let it rise at room temperature for 1 hour.
2. Place a pizza stone in the oven and preheat to 500°F. Punch the dough down, re-cover, and let it rise, again at room temperature, until doubled in volume (about 30–40 minutes more).
3. On a lightly floured surface, divide dough into 4 equal pieces, about 6 oz. each, and gently shape each into a round. Cover with a towel and let them rest for 15 minutes. Working with one ball at a time, use a rolling pin to flatten each piece into a 7-inch circle. Place on a lightly floured baking sheet. Cover again and let the breads rise for another 30 minutes at room temperature.
4. Lightly prick the dough all over with a fork and brush lightly with water. Sprinkle with your desired toppings, slide the loaves onto the hot stone, and bake until just golden brown around the edges, about 3 minutes. Serve warm.