Awesome Pizza Crust

Here is the recipe for the pizza crust that created this mess. It's not MY recipe... (okay, so maybe it's my recipe now) but I will definitely be making it much more in the future. I doubled it, which made two pizzas and enough dough for a third (still in my fridge -- dinner tonight?). And it's seriously called:

Awesome Pizza Crust

2 1/4 tsp. active dry yeast

1/2 tsp. brown sugar

1 1/2 cup warm water

1 tsp. salt

2 Tbs. olive oil

2 cups whole wheat flour

1 1/3 cup all-purpose flour

In a large bowl dissolve the yeast and brown sugar in the water; let sit for 10 minutes. Stir in the salt and oil. Mix in 2-1/2 cups of the flour. Turn dough out onto a clean, well-floured surface and knead in more flour until dough is no longer sticky. (I just used my KitchenAid with the dough hook for this whole process.) Place dough in a well-oiled bowl and cover with plastic wrap sprayed with non-stick spray. Let rise until doubled, about 1 hour. Punch down dough and form a tight ball. Allow the dough to relax (about 10 minutes) before rolling out. Use for your favorite pizza recipe. Preheat oven to 425 degrees. If you are baking on a pizza stone, cover stone with cornmeal (I didn't do this and it turned out fine -- I just used non-stick spray), then dough, then topping, and bake immediately. If you are baking in a pan, let dough rise for 15 minutes in a lightly oiled pan before topping and baking. Bake 15 to 20 minutes.