1 1/2 cup warm water
2 teaspoons yeast
2 tablespoons oil
2 tablespoons honey
2 teaspoons salt
2 cups white flour
1 3/4 cups whole wheat flour
1/4 cup corn meal

Dissolve yeast in warm water. Add all ingredients to bowl and mix well.
Place dough on a lightly floured surface and knead for about 5 minutes until you have a smooth elastic ball adding flour as needed to keep from sticking.
Form dough into a smooth ball and place in a large bowl lightly coated with oil. Cover with plastic wrap and let rise about 1 hour or until dough doubles in size.
Cut dough in half.
Knead each half briefly and shape into a ball.
Wrap one ball in plastic wrap and freeze; place the other ball back in bowl and cover with plastic wrap.
Let dough rest another hour at room temperature or in the refrigerator up to 24 hours.
If refrigerated, let dough come to room temperature before using.