Thin-Crust Pizza Dough

Ingredients:

3 1/2 Cups all-purpose flour, plus extra for dusting
1/4 Cup whole-wheat flour
1 package (2 1/2 tsp.) quick-rise yeast
1 Tbsp. sugar
1 Tbsp. salt
1 1/4 Cups warm water (110 degrees F), plus extra as needed
2 Tbsp. olive oil, plus extra as needed

Instructions:

In a food processor or stand mixer, combine the flour, yeast, sugar and salt.  
Pulse to mix the ingredients.  With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds.  
If the dough does not form into a ball, sprinkle with 1-2 teaspoons of water and pulse again until a rough mass forms.  
Let the dough rest for 5-10 minutes.  
Process again for 25-30 seconds, steadying the top of the food processor with one hand.  
The dough should be tacky to the touch, but not sticky.  
Transfer the dough to a lightly floured work surface and form it into a smooth ball.  
Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap.  
Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder.  
Divide the dough into 2 equal pieces.  
Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky.  Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your chosen pizza recipe.  
If you are using only one ball of dough, place the second ball in a gallon-size zipper-lock bag and freeze for up to 2 months.  
(When ready to use, thaw the frozen dough for 3-4 hours at room temperature.)

Servings:  Makes 2 balls of dough.