2 c. flour
1 c. whole wheat flour
1 1/2 tsp. salt
1 pkg. rapid rise yeast
1 c. water
2 tbsp. oil
Cornmeal

Set aside 1 cup flour. In large bowl mix remaining flours, salt and yeast.

Heat water and oil until hot to touch (125-130 degrees); stir into dry mixture. Add only enough reserved flour to make stiff dough.

On lightly floured surface, knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.

Divide dough in half. Roll and stretch each to a 13 inch circle. Place on 2 (12 inch) round pizza pans or 2 baking sheets, greased and sprinkled with cornmeal. Shape edge into standing rim of dough. Bake at 450 degrees for 8 minutes. Spread with choice of toppings. Bake 10 to 12 minutes more or until cheese is melted and lightly browned.