In a large glass measuring cup, add warm water, yeast and sugar. Stir to combine and let proof for 5 minutes. The top should begin to foam thickly.

Using a stand mixer with the paddle attachment, measure out the wheat flour, 2 cups of white flour, olive oil, salt and the water with proofed yeast. Mix on low until the sides of the bowl come clean. Stop mixer. If dough is wet, add more white flour a tablespoon at a time until the dough starts to become smooth. If the dough is too dry, add a tablespoon of water at a time until the dough becomes more moist.

Remove the paddle attachment and attach the dough hook. Turn mixer on low and allow to knead for 5 minutes. Dough is ready when the surface is smooth and when you poke a finger into the dough, the imprint stays for a moment. Cover with plastic wrap and let rise in a warm place for 1 hour

Cook the ground sausage until browned about 10 minutes

Preheat the oven to 500° F.

Take half of the risen dough and roll out on a floured surface. Roll thin, then stretch on to a baking sheet or pizza pan.

Drizzle olive oil on dough and spread evenly. Sprinkle the cooked sausage, spinach and mozzarella over the dough.

Dollop the ricotta on a tablespoon at a time. Top pizza with crushed garlic.

Bake for 15-20 minutes until cheese is golden brown and the bottom of dough is crispy.

Wrap up the 2nd half of the dough in plastic wrap and store in the refrigerator or roll out and top as you like!