Whole Wheat Pizza Crust Fleischmann - cooking recipe

Ingredients

2 (1/4 ounce) envelopes yeast (.5 oz total)
1 1/4 cups warm water
1 teaspoon sugar
1 3/4 cups flour
1 1/4 cups whole wheat flour
1/2 teaspoon salt
1/4 cup corn oil

Preparation

Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf.
Combine sugar into water, add yeast. Set aside.
Combine flours and salt.
Pour in yeast and corn oil.
Mix or hand knead for 3 minutes.
Place in oiled bowl, cover, and let rise 30 minutes in a warm place.
Punch down and divide for two crusts.
You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.