1/4 cup olive oil

Dissolve sugar in water and add yeast. Stir gently until dissolved, about 1 minute. Let stand until the yeast foams slightly, about 5 minutes, to insure that the yeast is effective. Combine flours. Combine 3 cups of the flours and salt in a large bowl. Pour in the yeast mixture and oil. 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, about 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. Let rise until doubled in bulk, 45 minutes to 1-1/2 hours, depending on the yeast and the temperature. Punch down the dough and shape into 1 or 2 pieces. The entire recipe will make two 12" pizzas. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.