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1
Place the water, yeast, olive oil and honey in the bowl of an electric mixer fitted with the dough hook.
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2
If the bowl is cold, start with warmer water so it remains at least 100 F when you add the yeast.
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3
Add the white whole wheat flour, half of the all-purpose flour, the vital wheat gluten (if using), and the salt.
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4
Mix on medium-low speed.
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5
If you do not have a stand mixer, complete this step in a regular mixing bowl and use a wooden spoon to combine the ingredients.
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6
As you mix, slowly add the remaining half of the all-purpose flour, adding just enough to make a soft dough.
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7
Mix the dough on medium-low speed (or knead by hand on a well-floured board) for 8-10 minutes, until smooth and elastic, sprinkling it with flour as needed to keep it from sticking to the bowl.
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8
Spray a large, clean mixing bowl with cooking spray, then place the dough in the bowl and turn it once to coat.
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9
Cover the bowl with plastic wrap and allow it to rest at room temperature for 30 minutes.
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10
Divide the dough into 2 equal parts, rolling each half into a smooth ball.
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11
If you are only making 1 pizza, tightly wrap the second dough section in plastic and refrigerate for up to three days or freeze for up to one month.
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12
To bake the dough into a pizza: Place a rack in the upper third of your oven and preheat the oven to 450 F. Line a large baking sheet with parchment paper or dust the baking sheet with cornmeal.
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13
Place the dough on a lightly floured surface, then roll it gently into an 11x14-inch rectangle, working from the center.
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14
If the dough springs back, allow it to rest a few minutes, then continue.
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15
Transfer the dough to the prepared baking sheet, then top with desired pizza toppings, being careful not to add too many, or the crust will not crisp in the center.
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16
Bake for 12-15 minutes, until the crust is golden and lightly crisp.
