Great-Gram Grosso's Pizza Crust

I wasn't sure how this one would go, as no one has written any reviews before this. It was really delicious! The only thing I changed was swapping out one of the cups of all purpose flour for whole wheat flour. Trying to get more whole grains in life. I timed other things poorly, so it ended up raising for an extra 30 minutes, but I don't think that hurt anything.
I made one pizza, and then made three smaller pizza crusts, baked them for 10 minutes, cooled them, and put them in the freezer for another time. We'll see how it works to take the frozen crust, add toppings, and bake for the last 20 minutes. *Update* It works great! Fresh pizza, with whatever toppings are around, in less than 30 minutes, is all wonderful.
I'm sure I'll try this recipe again, as it has that perfect amount of crisp, but is still pretty soft. Next time I'll try adding some herbs to the crust for more flavor fun.