In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture. 

Add bread flour and whole wheat flour and mix with the dough hook on low speed or with a large rubber spatula until dough starts to come together.

Once mixed, knead for minimum 5 minutes by hand on a lightly floured surface or with your dough hook on low-medium speed.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, divide into 2 pieces, cover each piece with a mixing bowl or a towel and let it rest for 10 minutes. You may freeze one of the dough balls at this point to use at a later time.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled and sprinkled with corn meal pizza pan. 

Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. My favorite set is: tomato sauce, fresh mozzarella, mushrooms, red onions, red pepper, goat cheese and spinach.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.