This recipe makes enough dough for two thin-crust oven pizzas. The recipe can be easily doubled and frozen for easy weeknight meals.
dissolve 2.5 tsp (1 packet) yeast in 1 cup warm water for 5 minutes until foamy
mix 1.25 cups whole wheat flour, 1.25 cups bread (or all-purpose) flour, 1 tsp salt, and optional 1-2 tsp dried herbs.
Add the dissolved yeast and mix on low speed in mixer with dough hook (or by hand with extra kneading) for several minutes to knead. Add extra warm water as necessary to get dough to come together. After some kneading it should be smooth and elastic.
Coat dough with olive oil, cover with a towel, and let rise for 1 hour in a warm place.
Divide dough in two. Roll out, top, and bake in a preheated 500F oven reduced to 475F once the pizza is added for 10-15 minutes.