I usually put the water in the microwave for about a minute to warm it up. You don’t want it too hot, just enough to warm up the bowl and the rest of the ingredients so the yeast will be nice and happy.
Mix it all together! You may have to adjust the amount of flour and water depending on how it feels. You want it to be a little bit sticky still, but not wet.
Turn the dough onto a floured surface and kneed your little heart out. Due to the grain in the whole wheat, it won’t be a smooth dough but you should feel the gluten start to do it’s thing.
Put dough into an oiled bowl and let rise for an hour or until doubled in size.
For a thin crust, split the dough in two. I usually freeze half at this stage and use the other half.
Form into a tight ball and place into an oiled bowl to rise for another 45 minutes
Preheat oven (and pizza stone if you are using one) to 425°F.
At this stage I do a few different things. If I am using a pizza stone, I roll the dough to the right size and top with desired toppings. I usually put the pizza on parchment paper to make it easier to transfer to the hot stone. If I am using a pizza pan, I spray it lightly and just push the dough around with my fingers. I have good results both ways. Using the pan is a bit easier, but the stone gives a guaranteed crunch on the bottom of the crust.