1 Tbsp Dry Active Yeast
1 c warm water, 110 – 115 F
1 1/2 c whole wheat flour
1 1/2 c white flour
2 tsp sugar
1/2 tsp kosher salt
2 Tbsp Canola or Olive Oil
Dissolve yeast in warm water. Allow mixture to rest for 5 minutes. Stir in (all but a 1/2 c of the) flour, sugar, salt and oil. Knead in remaining 1/2 c of flour by hand (maybe a Tbsp or two more, if needed) for about 5 minutes. Dough will be smooth and elastic.
Coat dough with oil, put in a bowl, cover bowl with plastic wrap and a hot, wet towel. Allow dough to rise about 15 minutes.
Preheat oven to 425F. Grease a 13″ inch pizza pan with a little oil (or dust a pizza stone with corn meal) stretch dough to fit pan. Top as desired, bake 12 – 15 minutes, until cheese is melted and crust is browned.
*Use any proportion of whole wheat and white flour, totaling 3 cups. Be warned though that anything more than 1 1/2 c of whole wheat flour and the dough turns too tough. The more white flour (and therefore less ww flour) the softer the dough will be.