Whole Wheat Pizza Crust

1 cup warm water
1 Tbs. honey
¼ cup wheat germ (or more wheat flour)
2 ¼ tsp. yeast (1 packet)
1 Tbs. olive or vegetable oil
2 ¼ cups whole wheat flour
¾ tsp. salt

Mix all ingredients and knead well for about 5–8 minutes until smooth an elastic. (Tips: Slap/throw on the counter a few times during kneading process. If the dough is sticky, oil your hands and the board to avoid using too much flour.) Cover in a bowl and let rise 1 to 1 ½ hours or until dough has doubled in size. Heat oven to 400. Punch down and pat dough into a greased 13x9 pan, a 12-inch pizza pan, or a cookie sheet. (Tips: Brush dough with olive oil for better flavor and looks. Put cornmeal under the dough to help lift it off the pan once cooked.) Cover and let rest 10 minutes in a warm, draft-free place. Cook at 400 for about 8–10 minutes, then add sauce and toppings and cook another 8–10 minutes until cheese is well melted.