I looked back at the recently offered pizza crust recipe and have one change and one additional suggestion.
In the ongoing search for crispy crust yet a bit chewy on the inside, I have found that heating the pizza stone in the top third of the oven works much better, at least at my house.
Next time you make the easy half whole wheat pizza crust, make a second batch while your food processor is still all sticky and there's flour all over the kitchen. Divide the dough into two balls, wrap each in plastic wrap, and freeze them. Now here's the really cool part. When you get up in the morning some day and begin to think what you are going to cook for dinner, simply unwrap the frozen crusts, roll them around in a little olive oil in a mixing bowl, cover the bowl with plastic wrap and go to work. 10 plus hours later, the dough will have risen perfectly and be ready to roll out using the parchment paper method previously described. Try this. It really works and kids might like this --- particularly with some homemade pizza sauce using almost in the market but not quite yet tomatoes.