Shawn and I have a go-to recipe for our pizza dough, and you're about to find out what it is! Making your own dough from scratch really isn't as complicated as you might think: the key is fresh yeast and a little patience.
Whole Wheat Pizza Dough
1.5 tablespoon active dried yeast
1 cup lukewarm water
pinch of sugar
2 tablespoon olive oil
1 teaspoon salt
1 1/4 cup all-purpose flour
2 cup whole wheat flour
Place yeast, water, and sugar in bowl & stir with fork to dissolve. Let sit for 5-10 minutes to activate the yeast.
Use a wooden spoon to mix in the olive oil, salt, and all-purpose flour. Mix in about 1/2 of the whole wheat flour, stirring until the dough forms a mass and begins to pull away from the sides of the bowl.
Sprinkle some of the remaining whole wheat flour onto a smooth work surface, and transfer the dough onto it. Begin to knead it, working in the remaining flour a little at a time. Knead 8-10 mins, or until the dough feels elastic and smooth.
Form into a ball, then place it into a lightly oiled mixing bowl and cover with a damp tea towel and leave to rise in a warm place until doubled in bulk; about an hour or so. (If indentations remain after the dough is poked with 2 fingers, it is ready.)
When you're ready to make your pie, punch down the dough with a fist and knead 1-2 mins. Divide dough as desired. Pat out a dough ball into a flat circle on a lightly floured surface. With a rolling pin, roll it out about 3/8-1/4 inch thick. It should be about 1/4" larger than the pan you are using.
Place the dough on a lightly oiled pizza pan and fold the extra dough under to make a rim. Top with your favorite toppings, bake, and enjoy!
Bake for about 20 minutes in a 475 degree oven.