Whole Wheat Pizza Dough

INGREDIENTS

TO MAKE 12 OUNCES DOUGH:

3/4 cup whole-wheat flour

3/4 cup all-purpose flour

1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise

3/4 teaspoon salt

1/4 teaspoon sugar

1/2-2/3 cup hot water, (120-130°F)

2 teaspoons extra-virgin olive oil

TO MAKE 1 POUND DOUGH:

1 cup whole-wheat flour

1 cup all-purpose flour

1 package quick-rising yeast, (2 1/4 teaspoons), such as

1 teaspoon salt

1/2 teaspoon sugar

3/4 cup hot water, (120-130°F)

1 tablespoon extra-virgin olive oil

PREPARATION

Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.