My friend, Tiffany, shared this.
• 1 teaspoon white sugar (or Splenda®)
• 1-and-a-half cups warm water (about 110° F)
• 1 tablespoon/packet active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1-and-a-half cups all-purpose flour
• one-half cup of cornmeal (My personal tweak — makes the crust better!)
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for 10 minutes until foamy.
Stir olive oil and salt into the yeast mixture, then mix in the flour and cornmeal until dough starts to come together. Tip dough onto floured surface and knead until all the flour has been absorbed and the ball of dough becomes smooth. Place dough in an oiled bowl (I coat the sides of the mixing bowl I used, rather than dirty another bowl), cover with a kitchen towel, and let stand in a warm place until the dough doubles in size (about one hour).
Tip dough back out onto floured surface and divide into 2 halves for thin crust pizza, or leave whole for a deep-dish style pizza. Form into tight ball(s) and let rise for 45 minutes or so.
Preheat oven to 425° F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both fists and gently pull edges outward while slowly rotating the dough. When the circle has reached the desired size, place on a well-oiled pizza pan or screen. Spoon your favorite sauce (I make my own from canned tomato sauce, minced garlic, chopped onions, basil, oregano, salt, and pepper) onto the crust, then add toppings (meats, veggies, cheeses). I use cheese with 2% milk fat, for less saturated fat; it’s healthier, and better for one’s cholesterol numbers.
Bake for 15 – 25 minutes (depending on thickness, how fast your oven cooks, and how crispy you want your crust). Ideally, the crust should be crisp and golden at the edges, and cheeses should be nicely melted on top.