Pizza Dough

I decided to make some pizza dough in advance for a easy weeknight meal. I remembered seeing a recipe in my Baking Illustrated cookbook that looked fairly easy to make that called for more than one serving. In fact, the recipe makes three servings, but I decided to make it in two servings because I like my pizza crust on the thicker side. I also substituted some of the flour for whole wheat. I really like whole wheat pizza because it is a little bit healthier and more filling.

Ingredients:
1/2 c warm water (about 110 degrees)
1 envelope (about 2 1/4 tsp) instant yeast
1 1/4 c water, at room temperature
2 tbsp EVOO
4 c bread flour ( I substituted 2 of those for whole wheat flour)
1 1/2 tsp salt
Nonstick cooking spray for the bowl

Directions:
Measure warm water into a 2 c. measuring cup. Sprinkle with the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and the EVOO and stir to combine.
Place the flour and salt into the bowl of a stand mixer using the paddle attachment and process to combine. While processing add the liquid ingredients until semi combined. Switch to the dough hook and knead for 5 minutes. When the dough is smooth and elastic take it out and form into a ball. Put the ball into a large bowl coated with cooking spray and cover tightly with plastic wrap. Allow the dough to rise for 1 1/2 to 2 hours. You may need to let it rise for a little bit longer if you use the whole wheat flour.
I separated the dough in half and wrapped each half in plastic wrap and put each one in a separate freezer bag.