In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes or until it is foamy. Stir in an additional 1/3 cup lukewarm water, the oil, the whole wheat and all-purpose flour and the salt and blend the mixture until it forms a dough. Knead the dough, incorporating as much of the remaining 1/4 cup of all-purpose flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic. In the alternative, Ned makes the dough in the food processor. Proof the yeast as above. In the food processor combine it with the remaining ingredients. Knead the dough by processing it for 30 seconds. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour or until it has doubled in bulk and punch it down. Makes enough dough for one 14 inch or four 7 inch pizzas. Tomato Pizza Sauce 1 large garlic clove, minced 1/4 tsp freshly ground pepper 1 tbsp olive oil 28 oz can Italian plum tomatoes, with juice Cook the garlic and pepper in oil over moderately low heat in heavy saucepan, stirring for 2 minutes. Add the tomatoes, squashing them, with the juice, bring the mixture to a boil, and cook over moderately low heat, stirring occasionally for 20 to 30 minutes until the sauce is reduced to about 2 cups. Season with salt. Pizza Toppings: The following are among our favorite designer pizzas. Of course, the tomato pizza sauce and whole wheat crust work equally well with the old stand-bys -- pepperoni, onion and cheese.