Whole-Wheat Pizza Crust
Works great in a bread maker.
1 cup water
2 cups all-purpose flour
1 cup whole-wheat flour
1-1/2 tsp sea or kosher salt
2 TBS olive oil
1 tsp sugar
1 tsp or 1 pkg active dry yeast (if you live in Colorado, due to altitude, drop the yeast to a scant 1 tsp)
Set bread maker to dough only setting; put ingredients in according to your bread machine's instructions.
Once dough has finished (it should have risen one time), remove dough and punch it down; knead it 3 or 4 times. Divide in half. Each half will make 1 pizza. To use later, pat each piece into a 4-inch disk and wrap it in plastic wrap; place in freezer bag. Refrigerate up to 6 hours, or keep in freezer for up to 3 weeks. Before using, let chilled dough sit at room temperature until it becomes springy and pliable, which is 1 to 2 hours.
