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1
In a 2-cup measuring cup or a medium bowl, mix together the yeast, sugar and water, and let stand for about 10 minutes until the yeast are activated.
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2
In a large mixing bowl with an electric mixer, add the whole wheat flour, gluten flour, salt, olive oil and yeast mixture.
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3
First using the mixing attachment mix unti well blended, then change into the kneading attachment, and knead the dough until elastic and smooth under low speed, 3 to 5 minutes.
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4
Turn the dough onto a working surface or cutting board, knead it for a few more times.
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5
Coat the large bowl with cooking spray, place the dough into the bowl, cover with a plastic wrap or a clean and damp kitchen towel and put the bowl in a warm and draf-free place for about 1 hour until doubles the volume.
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6
Punch dough down and turn onto the cutting board, knead a few times.
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7
Divide the dough into six equal portions.
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8
Knead them into six balls.
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9
Put them onto a baking sheet with some cornmeal sprinkled.
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10
Cover with a damp kitchen towel.
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11
Work on one at a time, roll each ball into a 8-inch in diameter round, or any shape your prefer, such as long flat-bread looking, rectangular, or square.
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12
Place the rolled dough onto another baking sheet with cornmeal sprinkled, and cover.
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13
Repeat until all the balls are finished, and let the rounds stand for another 20 minutes.
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14
Ready to make your favorite pizzas.
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15
Note: Freeze the rounds individually first, when they are frozen, put them in a zip-lock bag for up to a few months.
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16
Every tome when you want to make a pizza, take each of them out of the bag, and defrost them separately.
