Meal Swap Whole Wheat Pizza Crust

• 1 teaspoon white sugar
• 1 12 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 12 cups all-purpose flour
• 12 teaspoon garlic powder
• 12 teaspoon Italian spices

1. Dissolve sugar into warm water and add yeast.
2. Let sit until foamy.
3. In mixer bowl place rest of ingredients.
4. Add foamy yest mixture to bowl.
5. Mix with paddle first until mixed if desired.
6. Then put dough hook on and mix until dough is smooth and elastic.
7. With my mixer this takes 5-7 minutes, but times may vary.
8. Place dough ball in covered, greased bowl, to rise for an hour, or until doubled.
9. Punch down.
10. Divide into 2 balls and let rise again 45 minutes or until doubled, if desired.
11. I have skipped this step before and gone straight to rolling out my crust and honestly have not been able to tell a difference too much.
12. I have also dividied each ball into quarters for everyone to make their own pizza.
13. You can top with your toppings and bake pizza 15-20 minutes at 425, or you can prebake on a stone heated at 450 for 10 minutes and then top and rebake.
14. This is a very forgiving dough.
15. as I have baked it both ways as above.
16. I would probably prefer it with out prebaking though.

white sugar, water, active dry yeast, olive oil, salt, whole wheat flour, flour, garlic, italian spices

Taken from www.food.com/recipe/meal-swap-whole-wheat-pizza-crust-295321 (may not work)