Instructions:

Activate the Yeast:

In a large mixing bowl, combine the lukewarm water and active dry yeast. Stir gently until the yeast dissolves completely.

Combine Ingredients:

Add the whole wheat flour to the yeast mixture. Using a wooden spoon, mix until a shaggy dough forms.

Add Salt and Oil:

Incorporate the salt and extra-virgin olive oil into the dough. Mix thoroughly until the ingredients are well combined.

Knead the Dough:

Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a small amount of flour as needed.

First Rise:

Shape the dough into a ball and place it back into the mixing bowl. Cover with plastic wrap or a damp cloth. Let it rise in a warm, draft-free area for approximately 2 hours, or until it has doubled in size.

Fold the Dough:

After the initial rise, transfer the dough onto a lightly floured surface. Gently press it into a rectangle. Fold one third of the dough towards the center, then fold the opposite third over the first fold, like folding a letter. Rotate the dough 90 degrees and repeat the folding process. This technique helps develop the dough's structure.

Second Rise:

Place the folded dough back into the bowl, cover, and let it rest for another 2 hours, allowing it to double in size again.

Preheat the Oven:

About 30 minutes before baking, preheat your oven to 230°C (446°F). If using a pizza stone, place it in the oven to heat up.

Divide and Shape:

Turn the dough onto a floured surface and divide it into three equal portions. Shape each portion into a ball. Cover them with a cloth and let them rest for 10 minutes to relax the gluten.

Shape the Pizzas:

On a floured surface, gently stretch or roll each dough ball into a 22 cm (9-inch) circle. Transfer the shaped dough onto a baking tray lined with parchment paper or a floured pizza peel if using a pizza stone.

Add Toppings:

Spread a thin layer of tomato sauce over each dough circle, leaving a small border for the crust. Distribute the diced mozzarella evenly on top. Drizzle with a little extra-virgin olive oil and sprinkle with oregano or place fresh basil leaves.

Bake:

Place the pizzas in the preheated oven. Bake for 10-12 minutes, or until the crust is golden and the cheese has melted and is bubbly.

Serve:

Remove the pizzas from the oven. Allow them to cool for a couple of minutes before slicing. Serve hot and enjoy!

Variations and Tips:

Flour Blend: For a lighter crust, you can use a mixture of whole wheat and all-purpose flour in equal parts.

Yeast Substitute: If you prefer using sourdough starter, replace the yeast with 100 g of active starter and adjust the flour and water quantities accordingly.

Gluten-Free Option: For a gluten-free version, substitute with a gluten-free flour blend designed for yeast baking. Note that the texture and flavor will differ from traditional whole wheat dough.

Low-Sodium Diet: Reduce the salt quantity to suit your dietary needs. Keep in mind that this may affect the flavor of the dough.

Additional Toppings: Feel free to customize your pizza with various toppings such as sautéed vegetables, lean proteins, or fresh herbs to suit your taste preferences.