Make the dough: In a small bowl, stir together the water, maple syrup, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
In the bowl of a stand mixer fitted with a dough hook, place the flours and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan. Cover and let the stretched dough rest for 10 minutes.
Bake according to the pizza recipe you are using, typically 10 to 12 minutes in a 500° oven, or until the crust is browned.
Make the sauce (for Margherita Pizza): Place the tomatoes, olive oil, garlic, salt, and oregano in a food processor and blend until combined. Makes enough sauce for about 4 pizzas. Store any extra sauce in the fridge or freezer.
Make the pizzas: Preheat the oven to 500°F.
Margherita Pizza: Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes and bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and a pinch of red pepper flakes. Drizzle with olive oil and serve.
Peach & Basil Pizza: Combine the olive oil and garlic in a small bowl. Brush the garlic oil onto the dough, then top with the fresh mozzarella and peaches. Bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with dollops of pesto, fresh basil, and pinches of red pepper flakes. Drizzle with olive oil and serve.
Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto onto the dough. Top with the cheese and roasted red peppers. Bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with dollops of pesto, the mint leaves, and pinches of red pepper flakes.
Recipe by Love and Lemons at https://www.loveandlemons.com/homemade-pizza/