Hands down, my favorite crust.
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour (I usually use all-purpose)
In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees.
Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees for about 20 minutes or until the crust and cheese are golden brown.