Pizza Dough

• 1 cup warm water (just slightly warmer than body temperature, about 110u0b0)
• 2 teaspoons (about 1 package) active dry yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 1 cup whole wheat or white flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil, divided

1. Combine water, yeast, and sugar in a small bowl. Let stand about 10 minutes or until yeast begins to foam.
2. Combine flours and salt in bowl of a stand mixer fitted with a dough hook. Add yeast mixture and 2 teaspoons olive oil. Mix on low speed 2 to 3 minutes until dough has formed a ball and no longer feels sticky. Coat dough and insides of bowl with remaining 1 teaspoon olive oil. Cover with a towel and let rise in a warm place (85u0b0), free from drafts, about 1 hour or until doubled in size.
3. Refrigerate unused dough for up to 3 days in a zip-top plastic bag

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

Taken from www.myrecipes.com/recipe/pizza-dough-11 (may not work)