Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from striking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes. Divide dough in half; roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions. 

Makes 2 pizza crusts.

NOTE: This dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a zip-top plastic freezer bag. Thaw overnight in refrigerator. Cover and let rise in a warm place (85ºF), free from drafts, 1 1/2 hours or until doubles in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Shape as instructed.

PLAIN PIZZA DOUGH VARIATION: Whole-wheat flour may be omitted, replace it with 1 cup all-purpose flour.

1 [12-inch] pizza crust: Calories: 847 (Cal. from fat: 11%), Fat: 9.4g (Saturated: 1.3g), Cholesterol: 0mg, Sodium: 1,762mg, Carohydrate: 168.8g, Protein: 23.9g.

[Cooking Light, June 2000]