Whole-Wheat Pizza Dough

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   1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix.

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   2. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

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   3. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

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   4. Place a pizza stone or inverted baking sheet on the lowest oven rack;

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   preheat oven to 500u00b0F or highest setting. Roll and top the pizza as desired (suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

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   MAKE AHEAD TIP: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.