Whole Wheat Pizza Crust

• 2 (1/4 oz.) pkgs. active dry yeast
• 1 tsp. sugar
• 1 1/4 c. warm water (110 to 115 degrees)
• 2 c. all-purpose flour
• 1 1/2 c. whole wheat flour
• 1 tbsp. olive oil
• 1 tsp. salt
• Cornmeal, if desired

Sprinkle yeast and sugar over warm water in glass measure. Stir to dissolve. Let stand until foamy (about 5 minutes). Combine flours, oil and salt in large bowl. Pour yeast mixture into bowl. Stir until dough cleans side of bowl. If dough is too dry, add more water, 1 teaspoon at a time. Knead dough on floured surface until smooth and elastic (8 to 10 minutes). Transfer dough to oiled bowl, turn oil side up. Cover with plastic wrap. Let stand in warm place until doubled in size. Divide dough into thirds; shape into balls. Let stand 10 minutes. Grease three pizza pans. Roll each ball of dough on lightly floured surface. Add toppings of your choice. Bake in a preheated 425 degree oven on lowest rack until crust is golden (15 to 25 minutes).