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.

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