1 tbsp. honey
1 pkg. dry yeast
1 c. warm water (105 to 115 degrees)
2 c. whole wheat flour, divided
1 c. all purpose flour
1/4 tsp. salt
1 tsp. olive oil
Vegetable cooking spray
1 tbsp. cornmeal

Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in 1 3/4 cups wheat flour and next 3 ingredients to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a bowl coated with cooking spray, turning to coat top. Cover dough and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; divide in half. Roll each half into a 12 inch circle on lightly floured surface. Place dough on 12 inch pizza pans or baking sheets coated with cooking spray and each sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise in a warm place, free from drafts, 30 minutes. Top and bake according to recipe directions.

Yield: 2 (12 inch) pizza crusts (approximately 716 calories each).

Note: Store half of dough in freezer up to 1 month, if desired. Let dough rise; punch down, and divide in half. Dust half with four; wrap in plastic wrap, and store in a zip top heavy duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature and shape as desired.