Whole wheat pizza crust dough

I use this recipe in my bread maker, and it makes the BEST (and easiest) pizza crust ever! And as a plus it does not need to spend all day and night rising!

1 thick or 2 thin 12-inch crusts

1 cup lukewarm water
2 Tbsp oil
1 Tbsp sugar
1 tsp salt
1 cup whole wheat flour
1 1/2 cups all-purpose or bread flour
2 1/4 tsp active dry yeast

If using your bread maker; use the pizza dough selection.

If you are not using a bread maker then do the following:
Combine all ingredients in your mixer until it forms a ball-if it's too sticky add a little flour, to dry-at a little water. Knead dough for about 15-20 minutes (or let your mixer do it), and let it rise (covered) for about a half hour, then punch it down.

For both methods:
Place dough on a lightly floured surface. Divide in half (if making 2 crusts) and press into a 12-inch pizza pan. Generously prick dough with a fork.
Bake at 400 degrees for 10-12 minutes or until edges begin to turn light brown. Remove, add desired toppings and return to oven to bake for an additional 15 minutes.

Use any topping your heart desires! My favorites are ham and fresh pineapple, or tomatoes and fresh basil. Brandon's favorite: pepperoni.

*image via flickr: user gym