Thin-Crust Whole-Wheat Pizza Dough

3/4 cup plus 1 tablespoon lukewarm water (105-115 degrees F)
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1 cup Whole-wheat pastry flour (or whole wheat flour)
1 cup bread flour or all-purpose flour
1/2 tsp salt

1. Make ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months Defrost in the refrigerator overnight. Let refrigerated or defrosted dough stand at room temperature for 1 hour befor using.

2. Whole-Wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.

3. To Roll out Pizza dough: turn out onto a lightly floured surface. Dust with flour; dimple with your fingertips to shape into a thick, flattened circle. The use a rolling pin to roll into the desired shape. If your dough "resists" being rolled out, let it rest for about 15 minutes, then try rolling it out again.

1. Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, abut 5 minutes. Stir in Whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, anout 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.)

Place the dough in an oiled bowl and turn to coat.
3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1hour.

Serving Size: 1 pound, for 5 servings