1 t. white sugar
1 1/2 C. warm water
1 T. active dry yeast
1 T. olive oil
1 t. salt
2 C. whole wheat flour
1 1/2 C. all-purpose flour
In a large bowl, dissolve sugar in warm water. Sprinke yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix the whole wheat flour and 1 C. of the all-purpose flour until dough start to come together.
Tip dough out onto a surface floured with the remaining all purpose flour, and knead until all the flour is absorbed and the ball of dough is smooth. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 piece for 2 thin crust, or leave whole for thick crust. Form into a tight ball. Let rise for about 45 minutes.
Preheat oven to 425. Roll a ball of dough with a rolling pin until it will not stretch further. Then place on well oiled pizza pan. Top pizza with toppings. Bake 16 - 20 minutes in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on top.
