Ingredients: 1 c whole wheat flour

1.5 c all purpose flour
1 (1/4 ounce) package active dry yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
cornmeal, for sprinklingDirections:Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flour, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour. Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin. Top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding. Please note: I preheated my oven at 500 degrees for one hour with my pizza stone. I baked for 10-12 minutes. Keep an eye on it, of course so it you get the desired crunchiness that you prefer. If you don’t have a pizza stone, turn the temp down in the oven to 425 and prebake the crust for 10 minutes. Remove and then top with sauce/toppings. Return the pizza back to the oven for another 10-18 minutes.