Whole-wheat pizza crust

Ingredients

• 300 ml/10 ounces warm water
• 225 g/ 0.5 libra all-purpose flour
• 225 g/ 0.5 libra whole-wheat flour
• 2 tablespoons olive oil
• 2 teaspoons dry yeast
• 1 1/2 teaspoon salt
• 1 teaspoon sugar

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Preparation

• In a large bowl dissolve the sugar and salt in the water, add the yeast and leave it to rise for 10 to 15 minutes. Add the oil and most of the flour (save a cup for later) and stir until combined.
• Now start kneading the dough by hand, gradually adding the rest of the flour. The dough should be soft, but mustn't stick to the sides of the bowl.
• Knead for 10 minutes, occasionally dusting with flour, until the dough is springy and smooth but still reasonably soft.
• Take the dough out to dust the bowl with flour or spray it with olive oil, return it to the bowl, cover with aluminum foil or plastic wrap, and leave for 45 minutes at room temperature.
  
• The dough will double or triple in size. Split into two equal parts, and roll out on a floured surface. Place the dough on a baking sheet, then add the toppings .
• If you not to preheat the oven, as the crust will continue to rise while the temperature slowly increases. Also, if you like a slightly thicker crust, it might be a good idea to bake it for 5 minutes just with the sauce.
• Then take it out, add the rest of the toppings and return to the oven. The usual baking time is around 15 minutes. When the crust edges start turning golden, the pizza is done!

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