In a bowl, take warm water in a bowl. Add sugar to water
To water, sprinkle active dry yeast. Cover and let it sit undisturbed for 10-15 minutes
In another bowl, take whole wheat flour, add salt
Check if water-yeast mixture has frothed up for after 10 minutes. If not, start again*
Start making the dough, make a well in centre of the whole wheat flour, add water-yeast mixture. Make dough, it will be sticky initially, use olive oil towards the end of kneading and make a soft and pliable dough
Let it sit for an hour in warm place so that the yeast can work its magic
To make thin pizza crust, pinch off half of the dough roll out with a rolling pin; for thick crust use the whole dough and roll out into a thick crust
Prick all over the pizza crust with a fork so that it does not fluff up when baked. Add toppings of your choice, bake and eat
Notes
Add dried herbs like oregano, basil and powdered pepper if you like, while kneading the dough
If adding easy bake yeast no need to activate the yeast. Just add ½ Tsp easy bake yeast in place of 1 tsp active dry yeast, mix all ingredients with wheat flour, make dough with warm water
This dough recipe can be doubled
Stretch the dough with hand or roll out with a rolling pin
Pizza dough can be frozen. Just before using it, thaw for a few hours in the refrigerator and then use
Roll out the crust as thin or as thick as you want
*Yeast has to activate before making dough. If your water-yeast mixture has not frothed up, check the use by date on the yeast pack. Start over again with the water-yeast mixture
Bake the crust separately and store it when cooled and then use the crust. I generally bake the crust with the toppings at 220 deg C for 8-10 minutes till done.
Recipe by Food Of Interest at https://foodofinterest.com/whole-wheat-pizza-dough/