Wheat Bran Thick-Crust Pizza Dough

2 cups all-purpose flour, divided

½ cup wheat bran

1 ½ teaspoons quick-rise instant yeast

1 teaspoon salt

1 cup warm water (60 degrees F (15 degrees C))

2 ½ tablespoons olive oil

¼ cup all-purpose flour, or as needed, divided

1 teaspoon white sugar

Combine 1 cup flour, wheat bran, yeast, salt, and sugar in a bowl. Add water and 1 teaspoon oil. Mix until combined. Add the remaining 1 cup flour; mix until a rough ball is formed. Coat your hands with flour and toss a small handful into the bowl to prevent sticking. Knead the dough until firm but smooth, about 8 minutes.

Preheat oven to 125 degrees F (52 degrees C).

Form dough into a ball. Coat dough and sides of the bowl with the remaining oil. Cover bowl with a clean, damp dish cloth; place in the warm oven until dough is doubled in size, about 45 minutes.

Remove bowl from oven. Knead dough briefly. Roll into a ball; let rest for 10 minutes.

Increase oven temperature to 425 degrees F (220 degrees C). Grease a pizza pan.

Punch dough down; turn onto a floured surface. Roll out to the size of your pizza pan using a rolling pin. Transfer dough to the pan.

Bake in the preheated oven until crust is golden brown, about 20 minutes.