Dough for Whole Wheat Pizza / Impasto per La Pizza Integrale

Directions

1. To make the sponge, pour the water into a medium size bowl and stir in the yeast. Stir in the flour until the mixture is smooth. Cover and set aside for 45 minutes. The mixture should increase in volume and look sponge-like and fluffy.
2. To make the dough, pour the water into a stand mixer or, if doing by hand, in a large bowl. Stir in the yeast, honey and olive oil.
3. In a separate bowl, mix together 2 cups of the flour, the wheat gluten, salt and sesame seeds.
4. Add all of the sponge to the dough mixture in the stand mixer or to the bowl, if doing this by hand. On medium speed, blend the mixture well, or mix well with a spoon. On medium speed, blend in the flour-gluten mixture and mix until a soft dough is obtained. Add only enough additional flour of the remaining 1 cup, in small amounts, if the dough seems too sticky.
5. Mix the dough on medium speed for several minutes or in the bowl by hand until the dough is smooth. Transfer the dough to a lightly floured work surface and knead it with your hands for a few minutes. Transfer the dough to a lightly greased bowl. Cover tightly with plastic wrap and allow it to rise in a warm, but not hot, place until double in size. Because this is whole wheat flour, the rise will take much longer than if using unbleached all-purpose flour. Be patient, since it may take over 2 hours.
6. When ready to use, punch the dough down and knead it for a few minutes; divide the dough in half to make two pizzas or divide in quarters for smaller and thinner pizza, or make into dinner rolls or a loaf of bread.