2½ cups (10 oz.) white whole wheat flour*
2½ cups (10 5/8 oz.) unbleached bread flour*
2 cups (16 oz.) lukewarm water
4½ tsp. instant (rapid rise) yeast
1¾ tsp. salt
1 tbsp. plus 1 tsp. olive oil
1 tbsp. plus 1 tsp. honey
Dash of dried oregano, basil, and cayenne pepper (optional)
In a medium bowl or in the bowl of an electric mixer fitted with the dough hook, combine the flours, water, yeast, salt, olive oil and honey. Mix together on low speed until a cohesive dough has formed. If desired, sprinkle with dried oregano, basil and/or cayenne for additional seasoning (optional). Continue to knead until a smooth, elastic dough has formed, about 6 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
Turn the dough out onto a lightly floured work surface and gently press down to deflate it. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough for later use, wrap in plastic wrap and freeze at this point.) Cover with a clean kitchen towel. Let the dough relax for at least 10 minutes.
To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
For step by step photos and other tips on homemade pizza dough, please see this post.
*If desired, this dough can be made 100% whole grain by using all white whole wheat flour and omitting the bread flour. However, the bread flour gives the dough the chewy texture that makes homemade pizza dough extra special. While the dough still tastes good with 100% white whole wheat flour, you may find the texture somewhat lacking.