3 c. whole wheat flour
1 tbsp. sugar
1 1/2 tsp. salt
1 tsp. oregano leaves
1 pkg. active yeast
1 c. very warm water
2 tbsp. butter, softened
Cornmeal
1 c. pizza sauce
1 c. mozzarella cheese

In a large bowl, mix 1 cup flour, sugar, salt, oregano and undissolved yeast. Add warm water and butter to dry ingredients; beat 2 minutes at medium speed of mixer. Add 3/4 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make stiff dough. Knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise until doubled, about 1 hour.

Punch dough down. Divide into 8 equal pieces; shape into balls. Cover; let rest 10 minutes. Roll and stretch each ball to a 5 inch circle. Place on greased baking sheets sprinkled with cornmeal. Shape edges of each circle into a standing rim of dough. Cover; let rise until doubled, about 1 hour.

Bake at 375 degrees for 8-10 minutes. Spread each round with 2 tablespoons pizza sauce; sprinkle with cheese and pizza toppings. Bake about 10 minutes more.