Makes 2 full-size crusts

1 pkg. dry yeast
1  2/3 cup very warm water
2 Tbsp. olive oil
2 cups whole wheat flour
2 cups unbleached flour
1/2 tsp. kosher salt

Dissolve yeast in water. Add oil. Add flour and salt, stirring until moistened. Turn onto lightly floured surface and knead until it forms a smooth ball, about 2 minutes. Put in lightly oiled bowl and cover with plastic wrap. Let rise until double, about 1 hour.

Divide into 2 portions. Preheat pizza stone or pray pizza pans with cooking spray; dust with cornmeal. Roll or press dough to form crust. If it’s too elastic, let dough rest for a few minutes. Preheat oven to 425 degrees.

Top crusts w/ desired toppings and bake on lowest oven rack for 25 minutes or until golden brown.