Ingredients Jump to Instructions ↓

  1. 1 pk Dry yeast

  2. 1 c Warm water

  3. -(105 to 115 F) 2 1/2 c All-purpose flour

  4. 3/4 c Whole wheat flour

  5. 2 ts Salt

  6. 4 ts Cornmeal

  7. 5 to 10 minutes. Combine the flours and salt in a mixer bowl; add yeast mixture. Mix until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try again. Dough can be refrigerated or frozen before rolling. Thaw thoroughly before attempting to roll out. Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmealArrange each crust in a prepared pan and top as desired.


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