Activate the Yeast: In a small bowl, stir together the warm water, Sucanat, and yeast.
Let it sit for about 10 minutes until it becomes foamy. If it doesn't foam, your yeast is no longer active and you'll need to start over.
Mix the Dry : In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the whole wheat flour and sea salt.
Combine and Mix: Pour the foamy yeast mixture and the olive oil into the flour mixture.
Mix on medium speed with the dough hook for 1 minute, or by hand with a wooden spoon for 1-2 minutes, until a shaggy dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for about 2 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Let it Rise: Lightly coat a large bowl with cooking spray.
Place the dough in the bowl, cover it loosely with plastic wrap, and set it in a warm spot for 20-30 minutes, or until it has doubled in size.
Punch and Use: Gently punch the dough down to release the air. It is now ready to be rolled out for your favorite pizza! Alternatively, you can wrap it in plastic wrap and refrigerate for up to three days.
Add 1-2 teaspoons (10 ml / 0.3 fl oz) of dried herbs like oregano, basil, or a pinch of garlic powder to the flour mixture for an extra layer of flavor.
Don't have a thermometer? The water should feel very warm to the touch, but not hot enough to be uncomfortable.
