I have found the best pizza dough ever.

You've got to try it.

Everyday Food's Whole-Wheat Pizza Dough

1 1/2 C warm (115 degrees) water

2 packets (1/4 ounce each) active dry yeast

1/4 C olive oil, plus more for bowl

2 tbsp sugar

2 tsp coarse salt

2 C all-purpose flour

2 C whole-wheat flour

1. Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

2. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

3. Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls. Roll balls out into disks, cover with desired sauce, veggies and cheese, bake at 450 degrees for 15-20 minutes.

To freeze individual shells- Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk. Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers or parchment paper, freeze in a freezer bag up to 3 months. Bake from frozen.

I've tried whole-wheat pizza dough before and have been disappointed with dry dough that comes out tough. This recipe was super easy and delicious, and even though we didn't have the arugula and pecorino as pictured for toppings, we still felt good eating it because of the healthy crust.