In a large bowl or in the bowl of a 5-quart stand mixer, add all the dough ingredients in the order listed. Using dough hook, mix everything together into a uniform dough. The dough should form a nice elastic ball and be soft, but no sticky. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
Set the dough in a warm area to rise, covered by an oiled plastic wrap, approximately 1 hour. Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn't spring back out).
After rising, punch the dough down. Roll dough out into two (2) round circles, approximately 10- to 12-inch in diameter. Place on greased cookie sheets and let rise for 30 minutes.
Preheat oven to 400 degrees F.
The dough should be docked. Thin pizza crusts usually need to be well docked to help control blistering and bubble formation during baking. This just means to prick it all over the middle part (not the edges) so that it doesn't inflate. Either use Dough Docker or use a fork to prick the dough thoroughly.
Bake the dough rounds 15 minutes. Remove from oven and add your favorite pizza toppings. At this point, you can freeze the baked pizza rounds for later use.
Brush the dough with some olive oil and layer your favorite pizza ingredients (toppings). Topping Ideas below:
Bake for approximately 15 to 20 minutes or until golden brown on the bottom, the raw vegetables are semi-cooked, and the cheese is melted.
Remove your pizza from the oven and allow to cool for 5 minutes before transferring to a serving pan. This cooling down step allows the crust to stay crisp while it cools. Once cool, using your Pizza Cutter or Pizza Wheel, cut your pizza into slices and serve.
Good For You Pizza Recipe - Whole Wheat Pizza Dough Recipe: https://whatscookingamerica.net/pasta_rice_main/goodforyoupizza.htm