Step 1: Add water to medium mixing bowl. Sprinkle yeast across the surface of water taking care that individual particles of yeast fall separately into water so they won’t clump into large balls. If you dump the yeast as one solid dump into water than you will end up with a sticky clump that you will have to smash apart. It’s not really a big deal but just is much easier to save yourself the trouble. Allow yeast to moisten and dissolve. Proof your yeast by waiting for a few moments to see if it begins to foam slightly which is a sign that it is active and is not too old to be an effective dough riser. Give it a stir to mix with water.
Step 2: After you have proven your yeast add salt, sugar, and vegetable oil. Stir.
Step 3: Add 2 cups of flour to yeast mixture and stir well but not too roughly to keep crust tender. Continue adding flour small bits at a time until it is too thick to stir anymore. Dough will be sticky but will get less sticky as you add flour and knead in the next step.
Step 4: Spread a layer of flour over surface of clean counter. Empty dough onto flour layer. (Save bowl as you will be putting dough back in it for rising.)Coat top of dough with flour to avoid getting your hands in the sticky dough. Begin folding dough over and pressing, folding and pressing- kneading. Add flour as needed while kneading until dough can be handled without being too sticky.
Step 5:Coat your bowl with vegetable oil to keep dough from sticking to sides while rising. It is okay if some of the sticky dough is still on the sides of bowl because it will soften and mix with kneaded dough during the rising process.
Step 6: Place dough in oil-coated bowl then flip over so that the top is now covered in oil. This will keep the top moist and supple and keep it from drying on top during the time it is rising. Place in oven and turn your oven to 200 degrees for ONLY 1 minute- then turn oven off and leave dough in oven to rise while you prepare the other ingredients for the pizza. Allow a rising time of at least 15 minutes.
Step 7: Add pizza-sauce seasoning to tomato sauce if using that and set aside. Otherwise if using pre-made pizza sauce skip to next step.
Step 8: Chop any vegetables you have chosen for your toppings and set aside
Step 9: Now is a good time to preheat oven to 350 degrees before proceeding. Spread a layer of vegetable oil on pizza pan and also on a clean, smooth surface such as a counter for rolling out dough. Roll dough out with rolling pin until somewhat larger than pizza pan as dough will shrink some when taken up from counter or rolling surface. When dough is rolled to sufficient size to correspond with pizza pan, spread small amount of oil over the top surface. Fold dough over on itself to make it small enough to easily move and QUICKLY transfer to oiled pizza pan. QUICKLY unfold to prevent folds from sticking to one another. Manipulate dough (now crust) to edges of pan. Crust will be springy and may take some persistance to get it to stay at the edges. I have to hold the stubborn parts for a few seconds and keep trying and it will eventually stretch and stay.
Step 10: Spread pizza sauce over surface of raw crust. Add all toppings except cheese. (Whole wheat crust takes a little longer to cook than the traditional white-flour crust so cheese will have to be added later during baking to prevent the cheese from excessive browning.)
Step 11: Bake for 20 minutes.
Step 12: Remove from oven and sprinkle cheese on top. Return to oven and bake for 10 minutes longer. Remove from oven, slice, and enjoy!