Wheat Pizza Dough / Crust

• 1 tablespoon dry yeast
• 18 teaspoon white sugar
• 1 12 cups warm water
• 1 12 cups whole wheat flour
• 1 12 cups all-purpose flour
• 1 teaspoon ground kosher salt
• 1 tablespoon olive oil
• extra olive oil or nonstick cooking spray

1. In a small bowl, combine yeast, sugar, and warm water.
2. Do not exceed 115*F or you'll kill the yeast!
3. Allow 10 minutes for the yeast to do its thing.
4. Meanwhile in a large bowl, mix flours & salt.
5. *After you've tried the recipe as is, you can increase the wheat ratio in 1/2 cup increments, decreasing the all purpose, to a maximum of 2 1/2 cups wheat to 1/2 cup all purpose.
6. Add the yeast mixture and mix thoroughly.
7. Add 1 tablespoon olive oil.
8. Knead for 2 minutes or until dough is smooth.
9. Cover bowl and let rise in a warm area until doubled in size.
10. Preheat oven to 450*F.
11. Punch down and knead for 1-2 minutes.
12. Divide into 4 equal portions & roll into balls.
13. Lightly coat a baking sheet or pizza pan with olive oil or nonstick spray.
14. Roll one ball into a 10-12 inch crust circle, either on counter with flour (or cornmeal & flour mix like some pizzerias) or directly on baking sheet.
15. Transfer to baking sheet, if needed.
16. Poke with a fork 4-6 times & bake for 5 minutes.
17. Remove from oven and add your favorite toppings.
18. Additional dough can be stored in your fridge for a couple days.
19. Or roll, bake, wrap & freeze as "blanks" for up to 3 months.

yeast, white sugar, water, whole wheat flour, flour, ground kosher salt, olive oil, extra olive oil

Taken from www.food.com/recipe/wheat-pizza-dough-crust-294581 (may not work)