• Dissolve the sugar in the warm water and add the powdered yeast. Stir gently until the yeast is dissolved, about 1 minute. Let stand until the yeast foams slightly, which should take about 5 minutes, to insure that the yeast is effective.
• Mix together the white and whole wheat flours in a bowl. Stir in the salt.
• Combine 3 cups of the flour and salt in a large bowl. Pour the yeast mixture and oil into this bowl and stir together well. Remove the dough from the bowl and place it on a counter or large bowl.
• Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic, probably another 10-15 minutes by hand. Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil.
• Cover the bowl with a tea towel and place it in a draft free spot to rise. Let the dough rise until it is doubled in bulk, about 45 minutes to 1-1/2 hours, depending on the yeast and the temperature in the room.
• Punch down the dough and shape into 1 or 2 pieces. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough.

Making the Pizza:

• Preheat the oven to the highest it will go - usually 500ºF to 550ºF.
• Place the dough on a pizza stone, pizza pan or large metal baking sheet. You can also lay it on parchment paper, then place it on the pan or stone.
• Sprinkle a bit of cornmeal on the stone or the surface of the baking sheet. It adds a bit of crunch.
• Roll out your prepared dough, using either your hands or a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling. Get the dough as thin as you can without tearing it, because it will puff a bit when you bake it.
• Lay the dough on your baking pan choice. Add the sauce and your pizza topping choices. Bake the pizza in the very hot oven for 5 minutes, then rotate it in the oven (ovens often have hot spots and cooler spots and we want an evenly cooked crust). Bake for another 3 to 5 minutes until the crust is nice and brown and the cheeses are bubbling.
• Drizzle the hot cooked pizza with olive oil (optional but delicious), cut and serve while it's hot.