Ingredients

1 cup whole-wheat flour

1 cup all-purpose flour

1 package quick-rising yeast (2 1/4 teaspoons)

1 teaspoon salt

1/2 teaspoon sugar

3/4 cup hot water (120-130°F)

1 tablespoon extra-virgin olive oil

Preparation

  1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix.

  2. 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.

  3. 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.

  4. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

MAKE AHEAD TIP: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.