- Place water in large bowl; sprinkle with yeast. Let stand until foamy, about 5 min. Brush another large bowl with oil.
- In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.
To Freeze 1 pound balls
Set balls on a plate and freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw over night in refrigerator.
To Freeze Individual Shells
Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into 5 inch disk. Freeze shells on two parchment lines baking sheets. Stack frozen shells between layers of parchment paper. Freeze in freezer up to 3 months. Bake from frozen.
THE VERDICT: Great moist crust, and healthy at the same time. My husband the non crust eater actually prefers this crust over any from takeout. Thats a score for me!!!! Plus so easy to make a few batches and have them on hand for Friday Pizza Night! Enjoy!