Skillet Pizza Crusts

• 3 teaspoons dry active yeast
• 1 teaspoon sugar
• 34 cup warm water (105 to 115 degrees)
• 1 12 cups all-purpose flour
• 1 12 cups whole wheat flour
• 1 teaspoon salt
• 12 cup warm water (105 to 115 degrees)
• 2 tablespoons olive oil

1. Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
2. Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
3. Turn dough out onto a lightly floured surface, and knead 5 minutes.
4. Place in a bowl coated with cooking spray, turning to grease top.
5. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until dough is doubled in bulk.
6. Punch dough down, and knead lightly 4 or 5 times.
7. Divide dough into 10 equal portions; roll each portion into an 8-inch circle.
8. Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned.
9. Cool crusts, and freeze in an airtight container up to 6 months.

active yeast, sugar, warm water, flour, whole wheat flour, salt, water, olive oil

Taken from www.food.com/recipe/skillet-pizza-crusts-178492 (may not work)