In the bowl of a stand mixer fitted with the dough hook, add water, then sprinkle with the yeast and half the sugar. Stir with a spoon to combine. Allow to sit 5 minutes. The yeast should turn frothy.
Add the olive oil, remaining sugar, and salt and mix using the dough hook.
Add the whole wheat flour and mix again until incorporated.
Add the all purpose flour a little at a time until the desired consistency is reached. The dough should pull away from the sides and bottom of the bowl. It may still be a little tacky, but should not completely stick to your fingers, nor should it crumble or break into pieces.
Allow the mixer to knead the dough for 8 minutes, or transfer the dough to a floured counter or board and knead by hand before forming into a tight ball.
Place the dough ball in a large oiled bowl and cover with a sheet of plastic wrap that has been sprayed with non-stick spray. Place the bowl in a warm spot until doubled in size. Depending on the temperature this could take anywhere from 30 minutes to 1 ½ hours.
Once risen, remove the plastic wrap and punch the dough lightly with a fist to deflate. Use the dough to make your favorite pizza, breadsticks, or rolls.
Notes
If you only want to use one kind of flour you can choose to use either all whole wheat flour or only all-purpose flour. For either swap I recommend adding the flour slowly and watching the dough for the right consistency. You want it to pull away from the sides of the mixer and not be too sticky.You will likely need less whole wheat flour than all-purpose flour because wheat flour absorbs more liquid. Avoid adding too much as this will dry out your pizza dough.