Wheat Pizza Dough / Crust

1. 1

   ["In a small bowl, combine yeast, sugar, and warm water.", "Do not exceed 115*F or you'll kill the yeast!", "Allow 10 minutes for the yeast to do its thing.", "Meanwhile in a large bowl, mix flours & salt.", "*After you've tried the recipe as is, you can increase the wheat ratio in 1/2 cup increments, decreasing the all purpose, to a maximum of 2 1/2 cups wheat to 1/2 cup all purpose.", "Add the yeast mixture and mix thoroughly.", "Add 1 tablespoon olive oil.", "Knead for 2 minutes or until dough is smooth.", "Cover bowl and let rise in a warm area until doubled in size.", "Preheat oven to 450*F.", "Punch down and knead for 1-2 minutes.", "Divide into 4 equal portions & roll into balls.", "Lightly coat a baking sheet or pizza pan with olive oil or nonstick spray.", "Roll one ball into a 10-12 inch crust circle, either on counter with flour (or cornmeal & flour mix like some pizzerias) or directly on baking sheet.", "Transfer to baking sheet, if needed.", "Poke with a fork 4-6 times & bake for 5 minutes.", "Remove from oven and add your favorite toppings.", "Additional dough can be stored in your fridge for a couple days.", "Or roll, bake, wrap & freeze as ""blanks"" for up to 3 months."]

* Per serving · 4 servings · Values may vary.