Whole Wheat Pizza Dough

1 Package Yeast
¼ tsp. Sugar
1 ½ C Warm Water
2 ½ C White Flour
1 C Wheat Flour
1Tbs. Olive Oil
1 ½ tsp Salt
Contadina Pizza Squeeze

In a Kitchenaid Bowl mix yeast, sugar, and warm water then let it sit for 5-10 minutes until it starts to foam and bloom. Add flour, oil, and salt to yeast mixture. With the dough hook on mix for 5-7 minutes. If dough gets sticky add a little flour. Watch it until it pulls away from the edge of the bowl. Spray a big bowl with non-stick spray, add dough then cover with dish towel or saran wrap. Let it sit in a warm place for 45 minutes. (You can warm the oven to 200° for 3 minutes, then turn it off and put dough in there to rise.) Dough will double in size. Preheat oven to 500° with pizza stone inside.
Divide the dough in half or thirds then put on a floured surface and press in to a circle. If you don’t have a large spatula, use a cookie sheet covered with cornmeal to transfer into oven onto pizza stone. Cover dough with Contadina Pizza Squeeze (using this brand is key, it isn't too acidic, very mild in flavor and very delicious), cheese and other desired toppings.
Cook for 5 minutes on 500°.

(Andrea Leaver)