1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. oil
2 1/2 c. whole wheat flour
2 tbsp. wheat germ
1/4 c. cornmeal

Dissolve yeast in the warm water. Stir in remaining ingredients except for the cornmeal. Beat vigorously 20 strokes. Let rest about 5 minutes. Spray a 17 x 11 inch jelly roll pan (or size desired) with vegetable spray. Sprinkle the cornmeal over the pan evenly. Spread dough and add your favorite toppings. Bake at 425 degrees for 20 to 25 minutes.