To make the pizza dough, stir the water, yeast and sugar together in a bowl or jug and set in a warm space to bloom. If your yeast doesn't dissolve or become milky, it is dead and you'll need to start again with fresh yeast.
Combine 3 cups of flour and salt in a large mixing bowl, stirring it together to mix well.
When the yeast is frothy/milky, add the olive oil and stir it through and then add the mixture to the flour. Combine the dough together with a spoon or spatula until it begins to come together and then tip it out on to a work surface to knead. Don't worry if you have loose floury bits; they will come together when you need the dough. Knead by hand for around 10 minutes or until the dough is smooth and soft. If you have an electric mixer with a dough hook, knead the dough for around 5 minutes.
If your dough is too wet, add up to ¼ cup more whole wheat flour. You may need a little more flour but ususally a ¼ cup does the trick. After kneading, your dough should be smooth and elastic. If it slowly bounces back when you poke it, your dough is ready to rise. If not, keep kneading.
Form the dough in to a ball and place it in a large clean bowl lightly greased with olive oil. Cover it with a clean towel or cling film and sit it in a warm corner to proof for 1-2 hours or until it doubles in size.
Once it has doubled in size, punch the dough down to release the air. It will deflate. Divide the dough in to two balls 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 are now ready to use or freeze your piiza dough.
Preheat oven to 250°C (482°F) for 30 minutes prior to cooking the pizza.