Fresh Tomato & Black Olive Pizza

To prepare dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.

Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.

Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.

Position rack in lower third of oven; preheat to 450 degrees F. Brush oil over a large baking sheet. Sprinkle the baking sheet with cornmeal to coat evenly.

Combine oil, garlic, salt and pepper in a small bowl.

Sprinkle flour over work surface. Roll out the dough to the size of the baking sheet (see Tips) and transfer to the baking sheet. Cover the dough with oil mixture. Scatter with tomatoes and olives and sprinkle with cheese. Bake until the crust is crispy and the cheese is melted and starting to brown, 15 to 20 minutes. Top with basil, if using.