Here’s my tried and true recipe for whole wheat pizza dough that actually acts like real dough and not a lump of concrete.
This makes 2 dough balls good for 2 large pizzas (or 4 medium pizzas if you’re good at manipulating dough).
Start with:
2 c hot water (not scalding)
3 tbsp olive oil
3 tsp kosher salt
1 package rapidrise yeast
Mix these together and let them sit for 5 min.
Then add:
~1 c unbleached white flour
Mix this in, then begin adding whole wheat flour. You’ll need roughly 5 more cups of whole wheat flour. Mix with a spoon or spatula until your forearms burn like hellfire, then use your hands and add small handfuls and incorporate it until it is pliable but not sticky. (this takes practice/experience so don’t get heated if your crust is crappy the first few times). Knead for another 5-8 mins. Make as much noise as possible so it seems difficult.
put 2 tbsp of oil in the bottom of a bowl, set the dough ball in it, then flip it over. Cover with a warm moist towel and put in the oven on “WARM” for 10 min. Turn off oven and let dough rise until doubled in size.
This can now be split and frozen, or rolled/tossed for pizza. If freezing, to thaw, leave on the countertop until dough is pliable again.