12 ounces white whole-wheat flour (about 2 1/2 cups)
1 1/2 tablespoons vital wheat gluten (optional)
3/4 teaspoon salt
How to Make It
Dissolve sugar and yeast in 1 cup warm water in the bowl of a stand mixer; let stand 5 minutes or until foamy. Stir in oil and vinegar.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, vital wheat gluten, if desired, and salt, stirring with a whisk. Add flour mixture to yeast mixture; mix on low speed using dough hook until just combined. Mix on medium-low speed for 5 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Let stand in warm place (85°F), free from drafts, 1 hour or until doubled in size.
Divide dough in half. Roll or pat each half into a 13-inch circle on a very lightly floured surface. Top as desired.
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