Whole Wheat Pizza Crust

I love homemade pizza.  Not only is it cheaper than take-out but it is also healthier.  In Germany the selection of prepared pizza crust is limited.  Thankfully making pizza crust is simple.  I got this recipe from Betty Crocker's New Cookbook: Everything you Need to Know to Cook. The pizza crust is modified to whole wheat pizza crust. If you don't want to use whole wheat flour, just substitute white flour for the whole wheat.

Prep: about 5 minutes
Let Rise: 20 minutes
Bake: about 10 minutes

1 package regular or quick active dry yeast
1 cup warm water (105 degrees to 115 degrees)
1.5 cup all-purpose flour*
1 cup whole wheat flour**
2 tbs olive or vegetable oil
1/2 teaspoon salt
Olive or vegetable oil
cornmeal

Dissolve yeast in warm water in medium bowl.  Stir in flour, 2 tbs oil and the salt.  beat vigorously 20 strokes.  Cover and let rest 20 minutes.  Follow directions below for thin or thick crust.

For Thin Crusts: Move oven rack to lowest position. Heat oven to 425 degrees. Grease two cookie sheets or 12-in pizza pans with oil.  Sprinkle with cornmeal.  Divide dough in half; pat each half into 11-in circle on cookie sheet with floured fingers.  Prick dough thoroughly with fork.  Bake about 10 minutes or until crust just begins to brown.

For Thick Crust: Move oven rack to lowest position. Heat oven to 375 degrees.  Grease 2 square pans, 8x8x2 inches, with oil.  Sprinkle with cornmeal.  Divide dough in half; pat each half onto bottom of pan.  Cover and let rise in warm place 30-45 minutes or until almost double.  Bake 20-22 minutes or until crust just begins to brown.

*If using self-rising flour, omit salt.
**You can substitute the whole wheat flour for white flour.

To make pizza remove pizza crust from oven, top with sauce, toppings, and cheese.  Return to oven and bake 8-12 minutes.  Pizza is ready with cheese is bubbly.