Crisp Whole Wheat Pizza Crust

Dissolve yeast in warm water in a large bowl and let sit until foaming, 5-10 minutes. Meanwhile, sift flours into a separate bowl (discard whole wheat dregs). When yeast is foaming, add flours, salt, cool water, and 2 tablespoons of olive oil. Mix with a wooden spoon until combined, adding water or flour as needed to bring dough together into a ball. Turn out onto a lightly floured surface and knead for 2-3 minutes. Place in a bowl greased with the remaining tablespoon of oil. Cover with plastic wrap and place in a warm spot. Let rise until doubled, about 1.5-2 hours (the longer the better, but put in the fridge if it’s going to be more than 3 hours).

When it’s doubled, split the dough ball into two pieces on a lightly floured surface. If you only need one small pie, the other ball can be frozen at this point. Cover remaining dough ball with plastic wrap or a towel and let rest until slightly puffed, about 20 minutes.

Preheat the oven to 500 degrees (place a pizza stone on the bottom rack if you have one). Press the dough out to about 1/4-inch thickness with your hands, letting it rest periodically so it doesn’t tear or snap back into place too quickly. Top and slide onto the pizza stone using a pizza peel or the back of a baking sheet, or place on a lightly greased baking sheet. Bake for 10-12 minutes, until the crust is golden brown.