So without further ado,
Whole Wheat Pizza Dough
1 1/3 cups warm (115F) water
2 packets (1/4 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purp flour (spooned and leveled), plus more for kneading
2 cups whole wheat flour (spooned and leveled)
1. Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about five minutes. Brush another large bowl with oil.
2. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon(1) until a sticky dough forms. Transfer to to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
3. Turn the dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
To Freeze 1 pound balls
Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
To Freeze Individual Shells
Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes). Freeze shells on two parchment-lined baking sheets(2). Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.
1. Preheat oven to 450F. Rub foil-lined baking pan with oil. Place crust on pan and bake for appx. 5 minutes. Remove from oven and top with favorite toppings. Bake another 6-9 minutes or until done. Let stand five minutes.(3)
1. I used a plastic serving spoon because I didn't have a wooden spoon on hand.
2. I used wax paper, again didn't have any parchment paper on hand. No waxy taste.
3. Thus far I've only made the individual shells so the time might take a little bit more for the larger pizzas.