Whole Wheat Pizza Crust Recipe

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    * 1 teaspoon white sugar
    * 1 1/2 cup warm water (110 degrees F/45 degrees C)
    * 1 tablespoon active dry yeast
    * 1 tablespoon olive oil
    * 1 teaspoon salt
    * 2 cups whole wheat flour
    * 1 1/2 cup all-purpose flour

    In a large bowl, dissolve sugar in warm water. Sprinkle 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 in the whole wheat flour and 1 cup of the
    all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with
    the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of
    dough becomes smooth, about 10 minutes.

    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 the dough is doubled , tip the dough out onto a lightly floured surface, and divide into 2
    pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for
    about 45 minutes, until doubled.

    Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it
    will not stretch any further. Then, drape it over both of your fists, and gently pull the edges
    outward, while rotating the crust. When the circle has reached the desired size, place on a well
    oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).
    Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp
    and golden at the edges, and cheese is melted on the top.

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