Whole Wheat Deep Dish Pizza Crust (makes 2 skillet pizzas)

 1 3/4 cups warm water between 105 and 110 degrees F

 1 packet active dry yeast about 2 1/4 teaspoons
 1 pinch sugar optional, but recommended to help with the yeast
 4 cups white whole-wheat flour
 3 tablespoons cornmeal finely ground
 2 teaspoons salt
 2 tablespoons olive oil
 4 tablespoons butter melted

 Sprinkle the yeast into the warm water along with a pinch of sugar. Give it a
few minutes to foam up while you prepare the rest of the ingredients.
 Place the pizza dough in a large bowl or bag greased with olive oil (cover with
plastic wrap if using a bowl) and set aside for about an hour to let it rise while
you prepare the filling. Alternatively, you could make this dough up to 24
hours in advance and let it rise in the fridge.

1. Preheat the oven to 425 degrees F. Brush a little olive oil on the inside of two
9″ cake pans. 
2. Set aside to rest for 10 or 15 minutes. Bake for 10 minutes (without any filling)
just until it’s barely beginning to brown and puffs up some.

3. Top and bake until golden brown and bubbly, about 22 to 25 minutes. 
4. Allow to cool slightly so the filling sets before slicing. Serve warm and enjoy!