Pour the warm water into the large bowl of a stand mixer. Sprinkle the yeast over 2 tablespoons of the water and stirin the sugar. Allow the mixture to stand for 10 minutes or until it starts to bubble and grow. Combine the flours and salt. Add the flour to the proofed yeast. Fit the mixer with the dough hook and knead the dough for 7 minutes at medium speed. Add the remaining water slowly while the dough is kneading.
Remove and cover the bowl with a clean dry towel. Allow it to stand in a draft free place for 1 hour or until double in bulk.
Place a pizza stone or cast iron pizza pan into the oven and preheat to 400 degrees F. Turn the dough onto a lightly floured board and divide it into 8 pieces. Shape each piece into a ball. Flatted each ball one at a time, sprinkle liberally with flour and roll each as thinly as possible into a 10 to 11 inch circle. Prick each dough round all over with the tines of a fork so that they will not blister when cooked. Carefully place a dough round onto the hot pan and bake for 5 minutes or until it is golden brown. Using tongs, remove the baked round to a cooling rack. Continue this process until all the dough rounds are baked. Spoon some spicy tomato sauce on to the rounds or break in pieces and serve with your favorite dip.
Combine 1/3cup extra virgin olive oil, 2 teaspoons fresh finely chopped rosemary, 1 garlic clove very finely minced, 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper. After 3 minutes of baking brush the top of the dough round with some of the mixture and bake 3 more minute or until lightly browned. This recipe is also great when used as pizza dough. The recipe makes 1(14 inch) pizza or 8 personal size pizzas.