INGREDIENTS
2 tbsp
granulated white sugar (divided)
3/4 cup
warm water (105°F. to 115°F)
1
envelope active dry yeast
30
whole basil leaves, stems removed
3
to 4 cups white whole wheat flour
2 tsp
salt
3/4 cup
canned crushed tomatoes (drained)
2 tbsp
extra-virgin olive oil