Whole Wheat Pizza Crust

Finally!  A whole what pizza dough that is light, easy, fluffy and delicious.  This will be my go-to when I have enough time to let it rise...I found this on tablespoon.com but it was posted by Stephanie over at www.girlversusdough.com (her instructions are much, much more clear than mine).

• 2 1/2 cups whole wheat flour, plus more for dusting
• 2 1/4 tsp active dry yeast
• 3/4 tsp salt
• 1 cup warm water
• 1 tbsp extra virgin olive oil
• 1 tbsp sugar

Combine yeast, water and 1 tsp sugar and let sit for a few minutes while you put 2 cups flour, salt and remaining sugar in your mixer.  Then add the yeast mixture and olive oil.  Let your mixer knead your dough (about 5 minutes) as you add a little flour at a time until the dough looks like it should (like your bread dough).  Let it rise for about an hour (or however much time you have). Roll out your dough and put it in/on your pan.  I have used it on my stone baking sheet but it was delicious in my cast iron frying pans. For your stones, if you can't preheat them (I can't) just throw your dough and toppings on and bake at 450 for about 15-20 minutes.  For your cast iron frying pan, stick your dough and toppings in, then warm on the stove top for about 8 minutes and then throw in the oven until it looks done.