Whole-Wheat Pizza Dough
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
2/3 cup hot water (120 to 130 degrees F)
2 teaspoons extra-virgin olive oil
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse
to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until
the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too
sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking
spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees
F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom
is crisp and golden, 10 to 14 minutes. Serve immediately.