Whole Wheat Pizza Crust

1 tsp organic evaporated cane juice
1 1/2 cups warm water
1 TBS active dry yeast
1 TBS olive oil
1 tsp salt
2 cups whole wheat flour
1 1/2 cups unbleached white flour

1. In a large bowl, dissolve evaporated cane juice in warm water, sprinkle yeast over the top, and let stand for 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the white flour until the dough starts to come together. Tip dough out onto a surface floured with remaining four, and knead until all the flour is absorbed, and dough is smooth. Place dough in oiled bowl and turn to coat, cover with towel, and let stand in a warm place until double in size(about 1 hour)
3. When dough is doubled, tip out onto a lightly floured surface and divide into 2 for thin crust, or leave whole for thicker crust. Form into a tight ball. Let rise about 45 minutes until doubled. Preheat oven to 450 degrees F. Roll/spread onto oiled pan, Top and bake 16-20 minutes.

I want to try this with all whole wheat flour, but I haven't had a chance yet. I'll let you know how that turns out! :)