whole wheat pizza dough

the boy and i make pizza about once a week. we used to use trader joe's "almost whole wheat pizza dough," but i decided to try my hand at making my own dough and using all whole wheat. i modified this recipe with fantastic results. it makes enough dough for 2 10-12 inch pizzas. i usually split the dough and refrigerate the other half to use later - it's not as good as when it's fresh, but it does the job. oh, and it makes fantastic garlic knots!

whole wheat pizza dough
1 tsp white sugar
1 1/2 c. warm water - 110 degrees F
1 tbsp or one packet of active dry yeast (i use fast rising)
2 tbsp olive oil
1 tsp salt
3 c. whole wheat flour
2 tbsp honey
2 tsp garlic powder

1. in a large bowl, dissolve sugar in warm water (use a meat or candy thermometer to make sure the water is the right temperature). sprinkle yeast on top and let sit for about 10 minutes. the water should start to look foamy - if it doesn't, your yeast are dead. try a new packet.
2. add 1 tbsp olive oil, the salt and whole wheat flour and knead in the bowl until flour is absorbed. use the other bit of oil to coat the outside of the dough and cover the bowl with a dry towel. let sit on the counter for 30-45 minutes, until the dough has doubled.
3. once the dough has doubled, add the honey and garlic powder by kneading it in. (i find this makes the dough more moist and soft in the center than adding it with the whole wheat.) do not over work the dough. once it's incorporated, roll it into a tight ball, cover the bowl again and let it sit another 45 minutes, until it doubles again.
4. cook as desired.