Herbed Wheat Pizza Dough

I had made Wheat Pizza Dough before but I wasn't 100% satisfied with it.  It was too thick for us and doughy.  So I experimented a little and arrived at this new version of dough.  It's super thin but that's fine-less carbs :)

1 envelope active dry yeast
1/4 tsp sugar
1 1/2 c warm water (100-110 F)
2 1/2 to 2 3/4 c all purpose flour, divided
1 c wheat flour
1 tbsp EVOO
1 1/2 tsp salt
1/2 tsp parmesan seasoning (McCormick)
1 tsp dried basil
1/2 tsp parsley
Cooking spray

Dissolve yeast and sugar in the warm water in a large bowl.  Let sit for 5 minutes. Add 2 1/4 c all purpose flour, wheat flour, EVOO, salt, and seasonings to yeast mixture.  Integrate as much as possible in bowl.  Turn dough onto a floured surface and begin kneading dough with floured hands, adding additional flour.  Dough will be tacky.  Knead for about 3 minutes.

Place dough in a large bowl coated lightly with cooking spray.  Cover and set in a warm place free of drafts.  Let stand for 45 minutes.  Press 2 fingers into dough-if an indentation remains, dough is ready.  Preheat oven to 450 F.  Punch dough down on a floured surface, cover, and let stand additional 5 minutes.  Divide dough into two equal portions.  Roll each dough ball into a 12 inch circle on a floured surface and place dough on a lightly sprayed pizza pan.  Cook for 5 minutes prior to placing toppings on top.

You can freeze the other dough ball.  First lightly spray with cooking spray and place in freezer bag, squeezing out as much air as possible.  Place in freezer.  Thaw overnight in the refrigerator.  Then cover and let stand in a warm place, free of drafts for 1 1/2 hours or until dough has risen.  Shape and cook as instructed.