Pizza Crust

• In a bowl combine active dry yeast and water. Let stand for 5 minutes at least, or until yeast is dissolved.
• Transfer to bowl of stand up mixer. Add flours, sugar, salt, and olive oil . Mix on low speed for one minute. Using dough hook, increase speed to medium-low for 7 minutes. Can also knead dough by hand for 10 minutes.
• Transfer dough to a bowl lightly coated with oil. Flip dough over to coat both sides. Cover with plastic wrap and let rise for 1 hour.
• Preheat oven to 450℉.
• Grease 2 baking sheets with non-stick cooking spray. Lightly dust each baking sheet with cornmeal.
• Punch down dough and divide it into two halves.
• Roll each half into a ball and let rest for 10 minutes, covered loosely with plastic wrap while preparing toppings.
• Meanwhile, slice salami and olives, and chop tomato.
• On a floured surface, flatten each ball of dough and roll out into somewhat of a 12 inch round.
• Transfer dough to baking sheets. Pinch edges all the way around to form a lip.
• Brush the top of dough with olive oil followed by salami, artichoke hearts, olives, tomatoes, and cheese.
• Bake for 12-14 minutes or until crust is golden brown.
• Top with torn basil leaves.