Whole Wheat Pizza Dough

1 1/2 cups warm (115 degrees) water

2 packets (ounce each) active dry yeast

1/4 cup olive oil, plus more for bowl

2 tablespoons sugar

2 teaspoons coarse salt

2 cups all-purpose flour plus more for kneading

2 cups whole-wheat flour (white whole wheat works great in this, too)

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer 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. Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls. To freeze- 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 bake: Stretch out dough and cover with favorite toppings.  Bake in 450 degree oven for 18-20 minutes until golden brown. This dough is easy to work with, especially after it’s been frozen.  It’s my go-to recipe and I love having a ball or two of dough stashed away in the freezer.