1 1/2 tsp. active dry yeast
3/4 c. warm water (105 to 110 degrees)
1 tsp. sugar
1 tsp. oil (olive oil is best)
1/4 tsp. salt
About 1 c. each whole wheat and all-purpose flour, divided

In a medium bowl, dissolve yeast in warm water. Stir in sugar, oil, salt and 1/4 cup each whole wheat and all-purpose flour until smooth. Beat in an additional 1/2 cup each of the flours or enough to make a soft dough. Turn onto a floured surface; knead 5 minutes or until smooth and elastic. Cover, let rest 15 minutes.

Makes one 14 inch crust.