Whole-Wheat Pizza Dough

• To make 1 pound dough:
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup hot water (120-130u0b0F)
• 1 tablespoon extra-virgin olive oil

1. 1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix.
2. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
3. 2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
4. 3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500u0b0F or highest setting. Roll and top the pizza as desired
5. (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
6. NUTRITION INFORMATION: Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.
7. Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.
8. MAKE AHEAD TIP: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

flour, flour, yeast, salt, sugar, hot water, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/whole-wheat-pizza-dough-50034808 (may not work)