Beer Pizza Dough with Whole Wheat

Dissolve the sugar in warm water, then sprinkle the yeast over top. Let it sit until it gets frothy and smells yeasty, about 5-7 minutes. (The water should feel like a comfortable bath - too hot will kill the yeast.)

In a large bowl, whisk together both flours and salt.

Make a well in the flour mixture and pour in the yeast mixture, beer, and olive oil. Mix until it comes together into a shaggy dough.

Turn the dough onto a floured surface and knead for 8-10 minutes, adding flour as needed, until smooth and elastic. The dough should be soft and slightly tacky but not sticky.

Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, about 45 minutes to 1 hour. (A slightly warm oven (turned off) works perfectly for rising.)

Punch down the dough and divide in half. Roll each piece into a 12-inch circle, about 0.5 cm thick.

Transfer to pizza pans or baking sheets and let rest for 10-20 minutes before adding toppings.

Top as desired and bake in a 475°F oven for 10-12 minutes, until the crust is golden and any cheese is bubbly.