- 1 package active dry yeast
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons canola oil
- 1 1/4 cups white whole wheat flour
- 1 1/4 cups all-purpose flour
- Cornmeal, for dusting
Preheat the oven to 425°F.
In a large mixing bowl, dissolve yeast in warm water.
Stir in remaining ingredients. Combine until dough forms into a ball.
Let rest about 5 minutes.
Divide dough into two balls to make two pizza crusts.
Grease and dust 2 baking sheets or pizza pans with nonstick spray. Sprinkle with cornmeal.
Flatten each ball of dough one at a time on a baking sheet.
Top pizzas with desired meats, veggies and cheeses.
Only need one pizza for dinner? Wrap and freeze the extra pizza tightly with plastic wrap and aluminum foil and store in the freezer for up to 3 months. Pull out of the freezer for a quick weeknight meal.
Bake pizza for 15-20 minutes until cheese is lightly browned.