In a mixing bow that attached to a stand mixer, combine the water, sugar and the yeast completely, and let sit for a couple minutes.
Once the yeast is dissolved and bubbling, add the oil and salt. If you have a dough hook for your mixer, that is what you want to use.
Whisk together the whole wheat flour and the white flour. Start your mixer on a low speed and slowly add your flours, adding only enough of the flour mixture until the dough is slightly tacky to the touch.
Once they are combined, crank the mixer up a notch or two and let it knead the dough for 5-6 minutes. The dough should be in a ball somewhat (the dough can climb the mixer hook) but the sides of the bowl should be clear and scraped free of any remaining dough.
Place the dough into a large plastic bowl and cover with plastic wrap to keep it moist. Place in a warm draft free place for an hour or until it's doubled in size.
Remove the dough from the bowl and turn the dough out onto a well floured surface. Divide into the amount of pizzas you want, from 2-4
Form the pizza dough into a round and roll out into a pizza crust shape.
Take the cheese and lay in pieces on the edges of the dough, leaving around 1/2 an inch of dough that you can pull over the cheese and pinch closed.
Warm the oven and turn it off. Lightly oil the baking sheets then sprinkle a little cornmeal on evenly, then place the pizza on the baking sheets. Place in the oven and let them rise for about 15 minutes. Remove from the oven.
Preheat the oven to 450 °F
Pre-bake the crusts for 4 minutes for small, 6 minutes if making regular sized pizzas. Remove from the oven.
Prepare your toppings and place on top.
Return the pizza to the oven and bake until the crust is browned, around the edges and the bottom as well, around 8-10 minutes depending on the size of the pizza. Watch it carefully!
Remove and let the pizza cool.
This will make 4 personal sized pizzas, or two 14 inch pizzas.