1 tbsp. active dry yeast
1 1/4 c. warm water (105 to 115 degrees)
1 tbsp. honey
2 tbsp. olive oil
1/4 tsp. pepper
1 1/2 tsp. salt
3 or more c. whole wheat flour
2 to 3 c. tomato sauce
1/2 lb. grated Mozzarella, cheddar, Jack or Swiss cheese
1/4 c. Parmesan cheese
Oregano
Choice of toppings

Dissolve yeast in water with sugar. When it bubbles to surface, add olive oil, pepper and salt. Add flour by the half cup, increasing amount if necessary to make a stiff dough. Knead well and set to rise, covered, in a warm place. Let the dough rise only once, about 1 1/2 hours.

Punch dough down and knead well. Roll out for 2 (14 inch) pizzas if thin, crisp crust is desired, or only one if thicker, breadier crust is preferred. Ease onto lightly greased pizza pans and push up a little edge to keep the sauce in.

Spread with tomato sauce, sprinkle of oregano, add cheeses and choices of toppings. Bake in 425 degrees for 15 minutes.