Wheat Pizza Crust

This is the recipe I've been using for pizza crust, if you are interested. I got the base from my sister-in-law and have been tweaking the wheat/white flour combination since this summer. Half and half works well, but I also tried 2 c wheat and 1 c white this past time and it was ok. It didn't rise as much as the other, but it tasted great! This is a very basic dough recipe-- probably similar to many others out there, I think.

1 C warm water (1/2 C boiling plus 1/2 cup room temp, then allow to cool only slightly)
1 T yeast
1 T sugar
1 T oil
3 C flour (1 1/2 C each of white and whole wheat)
1 t. salt
A bit extra flour
A bit extra oil
A sprinkle of cornmeal

Dissolve yeast in water. Add sugar and oil, stir, and allow to set for 5 minutes. Once you see bubbles forming, add salt and flour. Knead on lightly floured surface for 7-10 minutes or until not sticky-- try not to add too much additional flour during this step. Lightly oil the dough and place in a bowl, covered, in a warm place until it has doubled in size. Punch down. While dough rests for ~5 min, put small amount of oil into the pan (I usually use two small/med nonstick cookie sheets-- approx 9x13) and spread evenly. Should just be a very light coating. Sprinkle cornmeal lightly over the pan/oil. This helps keep the pizza from sticking once cooked. Roll out dough and place in pan(s), folding over the edges if desired to form a crust. I often put freshly minced garlic on at this point-- just mince and combine with small amt of butter, then brush on. Top with sauce and desired toppings (veggies, pineapple, meat, cheese, etc.)

--JLR