In a large mixing bowl, combine the sourdough starter, water, and honey (add yeast if using). Stir until the starter and honey are fully dissolved.

Add the olive oil, whole wheat flour, and salt. Gently mix with a dough whisk or knife until all ingredients come together. If the dough feels dry, gradually add extra water—this can vary depending on your starter, the flour, and the weather.

Cover the bowl with plastic wrap and let the dough rest for about 30 minutes to allow the flour to hydrate.

Knead the dough by hand or in a stand mixer until smooth and supple. Note that whole wheat dough will feel less elastic than white flour dough.

Cover and let the dough rise at room temperature until it has doubled in size.

Once risen, divide the dough into portions weighing between 200 g and 300 g each (250 g is ideal for most pizza ovens). Shape each portion into a ball.

Place the dough balls on the counter, cover with a bowl or dish towel, and let rest for 30 minutes to relax the gluten.

When ready to shape, press the dough gently from the center outward with your fingers, leaving a slightly thicker edge. If needed, lift and rotate the dough, letting gravity stretch it. Since this is 100% whole wheat dough, it will be less stretchy—use a rolling pin if preferred.

Transfer shaped dough rounds onto pizza peels dusted with flour or semolina. Add your favorite toppings.

Preheat the oven to 230°C (450°F) and ensure it’s fully heated. Bake pizzas for about 15 minutes, or until the crust is crisp and the toppings are cooked.

For wood-fired or gas pizza ovens, bake at 350°C–400°C (662°F–752°F) for about 2 minutes for best results.