Whole Wheat Pizza Dough

With a Stand Mixer

1. In the bowl of a stand mixer, dissolve yeast in warm water; let stand a few minutes, then add salt and olive oil. Mix well using the dough hook.
2. Add whole wheat flour and beat well for one minute. Add white flour and mix until combined. Knead on lowest setting for 2-3 minutes, adding more flour if overly sticky.
3. Remove dough hook, cover bowl wtih a towel and let rise 1 1/2 hours before using. Alternatively, cover bowl tightly with plastic wrap and let proof overnight in the refrigerator. Bring to room temprature and allow to double in bulk (rise) before using.

By Hand

1. In a large bowl dissolve yeast in warm water; let stand a few minutes then stir in salt and olive oil.
2. Using a stiff wooden spoon, stir in whole wheat flour and beat well. Add white flour and mix until the dough becomes a rough, shaggy mass.
3. Turn the dough onto a work surface and knead for about five minutes, adding more flour if overly sticky; dough should be smooth.
4. Return dough to bowl and cover with a towel. Let rise 1 1/2 hours before using. Alternatively, cover bowl tightly with plastic wrap and let proof overnight in the refrigerator. Bring to room temprature and allow to double in bulk (rise) before using.