In a small plastic (non-metal) bowl, mix the yeast and brown sugar, then add the water. Let it sit for 5-10 minutes to form a foam over the surface.
With a wooden spoon, stir in 1 1/4 cups of the flour until smooth. Rapidly mix for 5 minutes to develop the gluten, then cover and rest for 5 minutes more.
Next, thoroughly stir in the olive oil and salt, followed by the whole wheat flour. Once that’s smooth, knead in the remaining 2 cups of white flour with your hands.
When the flour is all incorporated, knead for an additional 5 minutes. Return the dough to the bowl, cover, and let it rise in a warm spot for about an hour or until it has doubled.
Punch the dough down after it has risen. If you're making mini pizzas, cut the dough at this stage into 4 or 8 equal balls. If you're making one large pizza, use the whole dough. With a bit of flour on your hands, stretch the dough out as thin as you can get it, and lay it down on a parchment-lined pan, ready for toppings.
Decorate your pizza with your favorite toppings. I start with olive oil, then a fresh tomato sauce, then everything else.
Bake at 475F for 10 minutes until the edges start to turn brown. If you're making 8 mini pizzas, check them after 7 minutes to see if they need the whole time. Cut your pizza into pieces and enjoy warm from the oven!
If you have leftovers, you can store them in the fridge or freezer and reheat in the oven at 350F for about 10 minutes.