1 1/2 C. warm water
2 T. extra virgin olive oil
1 t. honey
1 C. whole wheat flour
1 package active dry yeast
3 C. white whole wheat flour plus extra for kneading
1 1/2 t. salt
In a medium bowl, stir together whole wheat flour, yeast, water, oil, and honey. Add white whole wheat flour, and salt, until dough starts to come together. Turn the mixture out onto a floured counter
lightly flour your hands, and knead the dough until it is smooth and slightly tacky rather than sticky, about 5 minutes. Form dough into a ball and place in an oiled bowl. Turn ball in the bowl to coat both sides with oil then cover with a towel or plastic wrap. Set bowl in a warm place and let dough rise until doubled (about 45 minutes to an hour).
After dough has been rising for 15 minutes, prepare your oven. Place a pizza stone on the bottom rack and preheat oven and stone to 500 degrees It is best to let oven preheat for a full hour.
When dough has doubled, lightly oil a countertop and turn dough out onto it. With oiled hands, gently deflate the dough. Using a knife or dough scraper, divide dough into two equal pieces. Form each piece into a ball then cover pieces with a towel or lightly greased plastic wrap. Let rest for 20 minutes. At this point, you can put each ball of dough in a container and store in the refrigerator for up to three days. When ready to use, bring to room temperature and proceed with the next step.
Take one ball of dough out and working on the oiled surface, flatten it slightly with the heel of your palm. Then start pushing the dough out from the center using the side of your hand and working in a circle. When the circle is about 5 inches wide, pick it up and transfer it to a large flat baking sheet (make sure to generously sprinkle pan and pizza stone with cornmeal so to prevent sticking). Continue working the dough into a circle, pushing outward with the palm of your hand until the crust is about 10 inches wide. You should end up with a small lip all the way around. Cover crust and let rest for 10 minutes. While the first crust is resting, start forming a second one. After the first crust has rested for 10 minutes, add your toppings.
Gently slide pizza directly onto your preheated pizza stone (it helps to have someone hold the pan up at angle so you can use both hands. Check pizza after 8 minutes. When crust is golden, remove pizza using a peel or slide pizza back onto baking sheet using a large metal spatula.