Mix yeast and sugar in warm water. Cover and keep aside for 5 to 7 minutes for yeast to bloom.
In the meanwhile, sift all purpose flour and whole wheat flour into a mixing bowl.
Add oil and salt to it.
Pour the activated yeast solution onto the flour and mix with an electric dough hook. Pour the solution a little at a time.
Add a little more warm water if needed and keep mixing.
Once a dough is formed, turn it onto a working surface and knead it nicely till smooth and elastic. The dough should be a little sticky or tacky to touch but not too wet.
Spread a thin layer of oil over the inside of a bowl. Coat the dough with oil and place it in the bowl.
Cover the dough with plastic wrap and keep in a warm place for it to rise.. Keep it a least for an hour.
After one hour the dough would have doubled in volume.
Gently deflate the dough and cut into equal portions.
Dust some flour onto the work surface and roll out each ball.
Grease a baking tray and sprinkle some semolina or cornmeal on it. This enhances the texture of pizza base.
Transfer the rolled out pizza base onto the baking tray.
Prick the pizza base with fork so that it does not puff.
Brush some butter or olive oil on the base so that it does not become soggy.
Spread the sauce evenly leaving the edge.
Sprinkle the shredded mozzarella cheese.
Time now for the vegetables- capsicum, onion, corn olives.. you may do your own add ons
Sprinkle a dash of salt and oregano. Finish off with cheese.
Bake in a preheated oven for around 20 minutes till cheese is golden in colour and pizza edges turn golden brown.
Bake remaining pizza in the same manner.
