Step 1

1 Combine the sugar, yeast, warm water, the tablespoon of oil, the honey and salt in a stand mixer fitted with a dough-hook attachment

Step 2

2 Mix on low speed for 30 seconds

Step 3

3 Add all but about 1/3 cup of the whole-wheat flour; mix on low speed until a dough starts to come together

Step 4

4 Increase the speed to medium-low; continue to mix for about 5 minutes

Step 5

5 If your dough is looking very wet and almost pourable, add some of the reserved 1/3 cup of flour, a tablespoon or two at a time

Step 6

6 Continue to mix, adding more flour as needed, until the dough begins to gather around the dough hook and looks stretchy as it pulls away from the sides of the bowl; this may take as long as 15 minutes

Step 7

7 It will not form a ball or pull away from the bowl completely

Step 8

8 The dough may look very wet, but all will be well

Step 9

9 To test whether your dough is ready, pinch a small piece of dough away with your fingertips

Step 10

10 If it breaks immediately as you stretch it, keep kneading

Step 11

11 If it seems elastic and comes away from the rest of the dough in a stretchy, almost translucent sheet, that means the gluten has sufficiently formed

Step 12

12 Lightly grease a separate mixing bowl with oil

Step 13

13 Shape the wet, sticky dough into a ball as best you can, then transfer it to the bowl, turning the dough over to coat it on all sides

Step 14

14 Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm environment for about 2 hours, or until it has approximately doubled in size

Step 15

15 (A closed microwave where you have just heated some water for a minute or two works well

Step 16

16 )

Step 17

17 About 90 minutes into the rise, position a rack 4 to 6 inches from the broiler element of the oven; preheat the oven to 500 degrees or whatever its highest numbered temperature setting is

Step 18

18 The oven should preheat for at least 30 minutes

Step 19

19 Line a baking sheet with parchment paper then generously dust it with flour

Step 20

20 Gently deflate the dough to release trapped air

Step 21

21 Divide the dough into three portions, about 250 grams each

Step 22

22 Roll each portion into a ball and then place them on baking sheet

Step 23

23 Loosely cover with lightly greased plastic wrap and let the dough rest for at least 20 minutes, and up to 1 hour

Step 24

24 (After this rest, you may freeze the dough portions for up to 3 months

Step 25

25 )

Step 26

26 Generously flour your work surface

Step 27

27 Transfer one ball of dough there and sprinkle more flour on top of the dough

Step 28

28 (If you plan to use all the portions of dough right away, keep them covered

Step 29

29 ) Use your fingertips to start flattening the dough into a round

Step 30

30 Continue to gently stretch the dough until you have a round about 10 inches in diameter, frequently rotating it and flouring the counter or dough as needed so nothing sticks

Step 31

31 Open the oven door for 10 seconds if you have an electric oven (this lets some heat escape to make sure the broiler will actually turn on even though the oven has reached its maximum temperature) and then turn on the broiler (to high, if that is an option)

Step 32

32 Have your pizza toppings ready to go nearby

Step 33

33 Preheat a 12-inch cast-iron skillet on the stove top, over medium heat, for 3 to 5 minutes

Step 34

34 Carefully transfer the dough to the skillet, smoothing it into place with your hands or by sliding and shaking the skillet (use a folded towel or oven mitt since it will be very hot)

Step 35

35 Allow the dough to start to cook and dry out on bottom (a minute or less; you'll see it looking less wet and starting to puff)

Step 36

36 Add your toppings, leaving a 1/2- to 3/4-inch border around the edges

Step 37

37 Brush the edges of the crust with oil, then sprinkle them with the Parmigiano-Reggiano, if using

Step 38

38 Give the dough an additional 30 seconds to 1 minute to cook; this will help ensure the bottom of the crust will be crisped

Step 39

39 Use oven mitts to transfer the skillet to the oven

Step 40

40 Broil the pizza for 3 to 5 minutes, rotating front to back halfway through, until the crust looks puffed and browned

Step 41

41 Don't walk away

Step 42

42 A little charring on the crust or toppings is okay, but even a few seconds too much will burn the pizza

Step 43

43 Remove the skillet from the oven, then use tongs to transfer the pizza to a wire rack to cool for a few minutes

Step 44

44 Transfer the pizza to a cutting board

Step 45

45 Cut into slices and serve right away