In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the sugar, yeast, and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add the olive oil, honey, and salt. Mix by hand with a whisk or with the dough hook on low speed for 30 seconds. Add 3 cups of whole wheat flour and mix with the dough hook on low speed or with a large rubber spatula until dough starts to come together.Once mixed, knead for 5 minutes by hand on a lightly floured surface or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/3 cup more whole wheat flour. I only needed 1/4 cup more whole wheat flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes. Punch the dough down to release the air. It will deflate.Cut the dough into two.Roll each half into a ball and let rest in two separate bowls lightly covered with plastic wrap or aluminum foil for at least 20 minutes. You may freeze one of the dough balls at this point to use at a later time. Please read above in the post for freezing instructions.Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets or pizza pans with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture) or flour (not preferred). Please read above in the post for why cornmeal is preferred.After 20 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or directly onto your cornmeal lined pizza pan/baking sheet. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the lip. (Pictured in step 11 here.) To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Transfer dough to the pizza pan, baking sheet, or pizza stone. Be gentle with it.Top with your favorite toppings, like roasted vegetables and cheese.Bake for 15 minutes or until the crust is lightly browned. I kept my pizza in the oven for 16 minutes because I like a toasty crust.Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.