Crisp Whole Wheat Pizza Crust

1. 1

   Dissolve yeast in warm water in a large bowl and let sit until foaming, 5-10 minutes.

2. 2

   Meanwhile, sift flours into a separate bowl (discard whole wheat dregs).

3. 3

   When yeast is foaming, add flours, salt, cool water, and 2 tablespoons of olive oil.

4. 4

   Mix with a wooden spoon until combined, adding water or flour as needed to bring dough together into a ball.

5. 5

   Turn out onto a lightly floured surface and knead for 2-3 minutes.

6. 6

   Place in a bowl greased with the remaining tablespoon of oil.

7. 7

   Cover with plastic wrap and place in a warm spot.

8. 8

   Let rise until doubled, about 1.5-2 hours (the longer the better, but put in the fridge if its going to be more than 3 hours).

9. 9

   When its doubled, split the dough ball into two pieces on a lightly floured surface.

10. 10

    If you only need one small pie, the other ball can be frozen at this point.

11. 11

    Cover remaining dough ball with plastic wrap or a towel and let rest until slightly puffed, about 20 minutes.

12. 12

    Preheat the oven to 500 degrees (place a pizza stone on the bottom rack if you have one).

13. 13

    Press the dough out to about 1/4-inch thickness with your hands, letting it rest periodically so it doesnt tear or snap back into place too quickly.

14. 14

    Top and slide onto the pizza stone using a pizza peel or the back of a baking sheet, or place on a lightly greased baking sheet.

15. 15

    Bake for 10-12 minutes, until the crust is golden brown.

* Per serving · 4 servings · Values may vary.