|Photo Credit to Mel's Kitchen Cafe|
1 1/2 cups warm water
1 1/2 tablespoons instant yeast
1 1/2 tablespoons sugar
1 1/2 tablespoons oil
1 1/2 teaspoons salt
3-4 cups whole wheat flour
Position an oven rack in the lower third of the oven and preheat the oven to 450 degrees F (preheating a pizza stone if you have it; if not, flip a rimmed baking sheet upside down and preheat that instead).
In the bowl of a stand mixer fitted with a dough hook (or you can definitely do this the old-fashioned way by hand in a large bowl), combine the water, yeast, sugar, oil and salt. There's no need to proof the yeast if using instant yeast. If you are using active dry yeast, let the mixture stand for 4-5 minutes until the yeast is foaming.
Add the flour gradually until a soft dough forms that isn't too sticky to the touch (see the note below).
Knead for 3-4 minutes. Cover and set aside while preparing the other ingredients.
*Note: Don't stress too much about the exact flour amount in the pizza dough recipe. What is most important is to add flour until the dough is soft and smooth. If you have to add more or less than the range I gave, that's ok, as long as the dough isn't over sticky (and conversely, isn't overfloured).
Recipe Source: Mel's Kitchen Cafe