Stir the warm water, sugar, oil, and instant yeast together in a small bowl. Let it sit while you continue to work on the recipe.
Preheat the oven to 500°F (260°C). Mist two dark cookie sheets with cooking oil spray.
Mix the flours, Parm, oregano, basil, and salt together. Stir in the yeast mixture.
Use a spoon to mix the wet ingredients into the dry ingredients at first. As it begins to come together, use clean hands to knead it into a ball. Knead for 2-3 minutes.
Let the ball of dough rest while you prepare the toppings.
Divide your ball of dough into two pieces. Using your hands, press each dough ball out on a baking sheet into a 10-inch diameter circle (25.4 cm). You want the crusts to be thin, but with no holes. The edges of each pizza crust should be slightly thicker than the middle (to help the toppings stay on).
Top the spelt pizza crusts with sauce, cheese, and other pizza toppings (as desired).
Bake the crusts, one at a time, at 500°F (260°C) for 9-10 minutes. Use an oven rack about ⅓ down from the top of the oven.
Allow the pizza to cool for 5-10 minutes before slicing and enjoying. I typically cut each pie into 8 pieces. Buon appetito!