For the Dough:

1. Heat water to 110°F (I use the microwave; *see notes). Mix in sugar and yeast and let rest until it starts to get foamy, about 5 minutes.
2. Sift whole wheat flour into a measuring cup. Combine with salt in a large bowl. Pour yeast mixture and 2 TBS oil over flour and stir until well mixed. Add about ½ cup all purpose flour (3 oz) and stir until it is too difficult, then switch to kneading.
3. Dust your kneading surface with a ½ oz (~2 TBS) of remaining flour. Dump the dough ball onto the floured surface and knead with the palm of your hand, pressing the dough out and folding it back in repeatedly. Add the remaining ½ oz of flour as needed to keep the dough from sticking to your hands. Knead the dough for 4-5 minutes, until it is smooth and slightly elastic.
4. Pour 1 TBS of olive oil into your dough bowl and roll the kneaded dough ball in oil to prevent drying out while rising. Let rise in the bowl in a draft free place (I like to place it in the microwave) for about 1 hour. It should double in size.
5. After the dough has risen, coat a 10 inch cast iron skillet, or cake pan, with remaining TBS oil. Punch down the dough and press into the skillet, pushing it slightly up the sides.
6. Preheat oven to 400°F. Let dough rest while you prep the remaining ingredients.

For the Sauce:

1. Finely dice the tomatoes and mix in a bowl with remaining sauce ingredients.

For the Pizza:

1. Place mozzarella over the pizza crust. Top with sauce, spread to coat evenly. Sprinkle the top with parmesan cheese.
2. Bake in the preheated oven for 30 minutes. Let cool 10 minutes on a wire rack.
3. Cut into 6 slices for serving.