Recipe- Perfect Pizza Crust

I didn't name the recipe. But, I made the recipe tonight. It was a last minute thing. I was going to make Pepperoni Lasagna Roll-Ups but decided I just wanted plain ol' pepperoni pizza! I give this pizza crust 5 stars! It's the best I've found that calls for whole wheat flour.

*This recipe is from the Taste of Home April/May 2009 issue.

Here's the recipe:

1 tbsp active dry yeast
1 1/2 cups warm water (110-115)
2 tbsp sugar
1/2 tsp salt
2 cups bread flour
1 1/2 cups whole wheat flour
Cornmeal
Pizza toppings of your choice

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 1 cup bread flour and all of the whole wheat flour. Beat until smooth. Stir in remaining bread flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; roll into a 15-in circle. Grease a 14-in pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan; build up edges slightly.

Add toppings of your choice. Bake at 425 degrees for 10-15 minutes or until crust if golden brown and toppings are lightly browned and heated through.

How I made mine:
I do not like thick crusts so I turned this into 2 pizzas instead of one. I turned the oven on warm for about 5 minutes then turned it off. I let the dough rise in there. I cooked one on a Pampered Chef pizza stone and the other on a rectangular baking sheet. I took the rectangular one off and out of the pan to cook directly on oven racks for the last 5 minutes to crisp up the crust. I think the crust was OK but could have been crispier. It was crispy on the edges but I want the middle to be crispy as well. Will continue to test the recipe in different ways like cooking it directly on the oven rack or half on pan then finish on rack.