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.