Ingredients:
3 teaspoons dry active yeast
1 teaspoon sugar
3/4 cup warm water ( 105 to 115 degrees)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1/2 cup warm water ( 105 to 115 degrees)
2 tablespoons olive oil
Directions:
Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead 5 minutes. Place in a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until dough is doubled in bulk.
Punch dough down, and knead lightly 4 or 5 times. Divide dough into 10 equal portions; roll each portion into an 8-inch circle.
Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned. Cool crusts, and freeze in an airtight container up to 6 months.
Servings: Serve
Time preparation: 45 min.
Time total: 75 min.