Whole Wheat Pizza Crust

I've been using this pizza crust recipe for two years now, and it turns out well each time. I decided to substitute wheat flour for a portion of the white flour, and I was pleased with the results. It makes the crust a bit heartier.
Whole Wheat Pizza Crust
1 package (2 tsp.) active dry yeast
3/4 cup lukewarm water
1 cup white flour
1 cup wheat flour
1/2 tsp. salt
1/4 tsp. sugar
dash olive oil

Dissolve yeast in water, and set aside for 5 minutes. Combine flour, salt, sugar and oil in a bowl. Make a well in the center, and add yeast and water. Start kneading dough, bringing flour toward center of bowl, gradually increasing kneading motion.

If dough is dry, add a bit more water. If dough is sticky, add more flour. Knead until dough is smooth and elastic. Roll into a ball, and cover with a damp cloth. Let rise 20 minutes in warm place. Punch down dough and shape to fit pizza pan. Bake in hot oven, around 475ºF, about 15 minutes until golden brown.