Whole-wheat pizza crust

The Recipe:

10 oz. AP flour (All-Purpose)
8 oz. whole wheat flour
2 tsp. instant yeast
1 1/3 cup warm water, 100-110 degrees
3 Tbsp. olive oil
1 tsp. Kosher salt

Mix the flours, yeast, water, & oil in a stand mixer fitted with the dough hook. Knead for 5 minutes. Cover the mixer bowl with a wet towel and let rest 5-10 minutes. Add the rest of the salt and continue kneading until dough is stretchy and finished, at least another 5 minutes, adding more flour by the Tablespoonful if needed.

Put dough in clean, oiled bowl and turn the dough to oil the top. Cover securely and let rise 1 hour 15 min. or so, until doubled.

Preheat a pizza or bread stone at 500 for at least 20 minutes, preferably 30 or more. Get the oven good-n-hot.

Turn out the dough, deflate by kneading for about a minute, and divide into 3 equal pieces. Roll out the dough, top & bake one at a time for about 10 minutes directly on the stone; you can slide it onto the stone with a bread paddle if you have one or a no-sided cookie sheet, making sure either one is well floured so it doesn't stick.

Toppings are up to you, but the basics are:
2 cans tomato sauce heated with 1 tsp dried basil and 1 tsp oregano for a very simple pizza sauce
12 oz mozarella cheese (4 oz for each pizza) or more if you want
My favorites: roasted red pepper strips, thin slices of fresh garlic, kalamata olives (cut in quarters,) maybe some cooked Italian sausage cut into slices. Once I did a combo of mozarella, fontina and parmesan cheese; it was a big hit.

Makes 3 12-inch pizzas; enough for 4 people with maybe a little leftovers.

The Story:

I was looking for years for a decent whole wheat pizza crust; I finally gave up and made up my own. (Going to baking school finally paid off!) It's not so whole-wheaty as to be tough, but it's not a very thin-crust pizza. Even if you roll it out very thinly, it'll contract on you when you put it on the paddle, so I top the pizzas on the well-floured paddle just before I slide them into the oven.

Obviously I have a bread paddle and stone, but I'm sure you could bake this whole wheat crust in the same way you'd use any other crust if you don't have those tools. If you bake a lot, get a good scale for weighing flour; it's so much more accurate than cup measures.