1 pkg. dry yeast
1 c. warm water (not hot)
1 tsp. sugar
1 tsp. salt
3 tbsp. oil
1 c. whole wheat flour
2 c. unbleached flour
Corn meal
8 oz. can tomato paste
15 oz. can tomato sauce
Oregano

TOPPINGS:

Pepp eroni
Olives
Canadian bacon
Pineapple
Mushrooms
Sausage
Etc.
1/2 lb. mozzarella cheese, grated

In large mixing bowl, dissolve yeast in water. Stir in sugar, salt and oil. Add whole wheat flour and stir in. Add unbleached flour and stir until it makes a stiff dough. Knead for 5 minutes. Cover bowl with a towel and let rise in a warm place for 45 minutes. Punch down. Sprinkle a light layer of corn meal on a pizza pan. Roll out dough. Poke crust with a fork all over. Bake at 400 degrees for 10 minutes.

Sauce: Stir together tomato paste and sauce. Add oregano to taste. Spread some sauce on prebaked crust. Add other toppings as desired. Cover top with mozzarella cheese. Bake 10 minutes more at 400 degrees or until cheese melts. Makes 1 thick or 2 thin crust pizzas. For deep dish pizza, use a cast iron skillet instead of a pizza pan.