- 1 package dry yeast (or 2 teaspoons)
- 1 1/2 cups warm water
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
Dissolve the yeast in warm water in a large bowl; let stand 10 minutes or until frothy. Add the wheat flour and the all-purpose flour. If you have a mixer, let it mix on the bread hook until the dough has formed a neat ball around the bread hook.
If you do not have a mixer, stir the flours into the water until the dough is well-mixed and slightly tacky. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes).
Place the dough in a large bowl coated with olive oil, turning to coat top. Cover with a damp, clean towel and let it rise 45 minutes or until doubled in size.
Punch the dough down and then cover and let it rest for 10 minutes.
Divide the dough in half. Roll each dough half into a 12-inch circle on a floured surface. If you do not intend to use both crusts, freeze one in a freezer bag.