Whole Wheat Pizza Dough

3 cups whole wheat bread flour (or 2 cups regular whole wheat flour and 2 cups all-purpose)
1 cup all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoon salt
2 tablespoons Italian seasoning
2 cups water
1 tablespoon olive oil
2 tablespoons cornmeal

Combine the whole wheat bread flour, all purpose flout, yeast, salt and Italian seasoning in a large bowl. Use a whisk to thoroughly combine.
Add the water and using a wooden spoon and mix till combined.
Cover bowl with a kitchen towel and leave to sit for about 8 hours (overnight is fine). The dough will rise and darken in color.
Before preparing the toppings, remove the dough and transfer to a well floured counter. Fold the dough over itself a few times just until the flour covers all the sticky surfaces.
Prepare two cookie sheets (or pizza pans) by dividing the olive oil between them. Using a paper towel grease the pans with the oil, making sure they are covered thoroughly. Sprinkle with cornmeal.

Divide the dough equally and stretch to fit the pans. I am no pizza expert so I can't tell you how to properly do this but all I did was gently stretch the dough to somewhat fit the pans and made sure it was even. Our dough was a bit thick, so stretch thinner if you prefer thin-crust. Sprinkle a bit of flour on the dough as your stretching so it won't stick to your hands.
Preheat oven to 425 degrees F. Let the dough rest on the pans while the oven heats up. Once it's ready, bake the dough (without the toppings!) for 10 minutes. It should no longer be doughy, but also shouldn't be browned yet either.

Top with your favorite pizza sauce and toppings and bake for about 10 additional minutes or until the cheese is melted and slightly browned.
Pizza dough recipe courtsey of Food Doodles