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1.
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Whisk 1 1/3 cups warm water (105 degrees) and the sugar in a bowl; sprinkle the yeast on top.
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Set aside until foamy, about 10 minutes.
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2.
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Meanwhile, whisk both flours and the salt in a large bowl.
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Make a well in the center of the flour and pour in the yeast mixture.
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Stir together with a wooden spoon until liquid is incorporated.
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Add in the olive oil and gradually stir to make a rough dough.
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3.
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Turn the dough out onto a lightly floured surface.
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Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary.
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Form into 2 balls.
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Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil.
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Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1.5 hours.
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4.
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Preheat oven to 450 degrees.
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Roll out, sprinkle cornmeal on crust, flip over (so cornmeal is on the bottom) and put on a olive oil greased pizza pan (cast iron is the best!
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).
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5.
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Bake at 450 for 5 minutes.
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6.
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Take out of the oven and carefully top with desired ingredients.
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7.
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Cook at 450 for 10 more minutes.
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8.
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Reduce oven to 425 and cook for another 10 minutes.
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Check at this point to see if cooked, if not leave in and check every 5 minutes until done.
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9.
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Broil for 2 minutes or until the cheese is bubbly and golden.
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10.
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ENJOY :)
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Note: Pizza crust can be wrapped in plastic wrap and frozen for up to 1 month.
