Whole Wheat Crust

• Combine warm water, with sugar and yeast.
• Allow yeast to proof for 5 minutes (Should bubble)
• Combine white and wheat flour in the bowl of a stand mixer, along with salt.
• With dough hook attached and mixer running on low, slowly add yeast mixture.
• Mix, increasing speed gradually, until dough pulls away from the sides of the bowl.
• Lightly grease a medium bowl with olive oil.
• Grease hands lightly and shape dough into a smooth ball.
• Transfer to prepared bowl.
• Cover and allow to rise until doubled in size, roughly 45-60 minutes.
• Preheat oven to 425°F.
• Prepare baking sheet with corn meal, and roll dough out to desired shape and thickness.
• Bake for 10 minutes.
• Remove, add toppings and bake for 15-20 minutes until desired crispness is reached.