whole wheat pizza dough (for grilling)

Stir together:
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.

Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt

Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.

Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.

Freeze dough until firm (about 10 minutes) or ready to use.

(Frozen crusts can be frozen for up to 1 month)

When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.