3 c  Whole wheat flour
1 tb Sugar
1 1/2 ts Salt
1 ts Oregano leaves
1 pk Dry yeast
1 c  Very warm water (120-130F)
2 tb Margarine, softened
Cornmeal
1 c  Pizza sauce
1 c  Shredded mozzarella cheese

In large bowl, mix 1 cup flour, sugar, salt, oregano and yeast. Add warm
water and margarine to dry ingredients; beat 2 minutes at medium speed of
mixer. Add 3/4 cup flour; beat at high speed 2 minutes. Stir in enough
remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased
bowl; turn to grease top. Cover; let rise until doubled, about 1 hour.
Punch dough down. Divide into 8 equal pieces; shape into balls. Cover; let
rest 10 minutes. Roll and stretch each ball to a 5-inch circle. Place on
greased baking sheets sprinkled with cornmeal. Shape edges of each circle
into a standing rim of dough. Cover; let rise until doubled, about 1 hour.
Bake at 375F for 8 to 10 minutes. Spread each round with 2 tablespoons
pizza sauce, sprinkle with cheese and your favorite topping. Bake about 10
minutes more. Fleishchmanns Yeast Recipe