Wholemeal pizza dough

Ingredients:

• 3/4 cup plus 2 tbsp warm water (38-43°C)
• 1 tsp. honey or agave syrup
• 1 teaspoon active dry yeast
• 2 cups white whole wheat flour, plus a little extra for working with the dough
• Salt
• 1 tbsp. l. olive oil

Preparation:

1. In a measuring cup or small bowl, combine warm water, honey, and yeast. Let stand until a thin layer of foam forms on top, 3-5 minutes. (If this doesn't happen, discard the mixture and try again with fresh yeast.)
2. In a medium bowl, combine flour and 1/2 teaspoon salt. Add the foamed yeast and olive oil. Mix with a stiff silicone spatula.
   
   Form the dough into a uniform ball in the center of the bowl. Gather any loose pieces from the edges of the bowl. The dough will be very sticky at this point. Cover the bowl tightly with plastic wrap and let it rise in a warm place for about 2 hours, until the dough has doubled in size. Yield: 450g.
3. Lightly flour a baking sheet. Sprinkle a generous amount of flour on a dry, clean work surface. Turn the dough out onto the floured surface and knead for a couple of minutes.
   
   The dough should be floured enough so that it's not sticky but still feels moist when pressed. Form the dough into 1, 2, or 4 balls to make large, medium, or small pizzas, respectively. Place the dough balls on the prepared baking sheet.
   
   Cover loosely with plastic wrap or a kitchen towel and let rise for 30 minutes. Then, shape and cook the dough to your liking, or wrap tightly and freeze for up to 1 month. Defrost the dough at room temperature, shape, and cook to your liking.