Wheat Pizza Dough / Crust

From the book You on a Diet, by Drs. Roizen & Oz Wheat ratio is adjustable to your liking, see recipe. Doesn't taste diet to us, we LOVE wheat pizza crusts. Don't forget to check your yeast expiration date! I hate making the whole thing only to find out it failed! We use a pizza screen, available at your local restaurant supply for a minimal cost, to get a nice bake on our crust.

• Ready In: 25 mins
• Serves: 24
• Yields: 4 10-12

Ingredients

• 1  tablespoon dry yeast
• 1⁄8 teaspoon white sugar
• 1 1⁄2 cups warm water
• 1 1⁄2 cups whole wheat flour
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon  ground kosher salt
• 1  tablespoon olive oil
•  extra olive oil or   nonstick cooking spray

Directions

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.
2. 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.
3. Add the yeast mixture and mix thoroughly.
4. Add 1 tablespoon olive oil.
5. Knead for 2 minutes or until dough is smooth.
6. Cover bowl and let rise in a warm area until doubled in size.
7. Preheat oven to 450*F.
8. Punch down and knead for 1-2 minutes.
9. Divide into 4 equal portions & roll into balls.
10. Lightly coat a baking sheet or pizza pan with olive oil or nonstick spray.
11. 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.
12. Poke with a fork 4-6 times & bake for 5 minutes.
13. Remove from oven and add your favorite toppings.
14. Additional dough can be stored in your fridge for a couple days. Or roll, bake, wrap & freeze as "blanks" for up to 3 months.