I do like to make my pizza crust fresh but this is a fantastic time saver with cranky, hungry kids on a weeknight. This makes a batch of 12 mini pizza crusts that are precooked and then frozen. I wrap each crust in its own foil and then reuse the foil for the next lot of pizza crusts.
Mix the yeast, sugar, warm water and 2 tablespoons oil. Let it sit for 5 minutes.
In a large bowl combine only the whole wheat flour and salt. Using your hand, add in the water/yeast mixture and hand mix well for 5 minutes. Mix in enough plain flour to make a stiff dough. Shape into a ball.
Knead for about 10 minutes on a lightly floured surface. The dough should be smooth and elastic. Lightly oil the mixing bowl and return dough ball. Flip the ball upside down and cover bowl with a clean tea towel. Let it rise for 2 hours or until it has at least doubled in size.
Sprinkle with oregano and then punch the dough down and divide into 12 equal portions. Roll out into 12 x 15cm diameter circles. Lightly grease baking trays and cook each pizza base for 10 minutes (or until golden brown). Remove and let cool. Wrap up each crust in foil and freeze them.
To serve - top your frozen pizza crust with tomato paste or your favourite pizza sauce. Add other toppings - not too thickly. I like cheese, ham, pinapple and spinach. Bake at 220 degrees C for about 20 minutes or until cheese is bubbling.