Pour warm water into a mixing bowl, add fine sea salt, stirring until dissolved.

In a stand mixer, combine bread flour with the water-salt mixture and mix using a dough hook for about 2 minutes.

Incorporate whole wheat flour and active dry yeast, kneading on medium speed for 5-7 minutes until stretchy and elastic.

Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rest in a warm area for about 1 hour.

Turn out the risen dough onto a floured surface, divide into five 280g portions, shape into balls, and store in greased containers.

When ready to bake, remove dough from fridge, allowing to sit at room temperature for 30 minutes, and preheat oven with pizza stone to 450°F (230°C).

Shape one portion of dough into a 13-inch circle, place on parchment, add toppings, and bake on preheated pizza stone for 10-14 minutes.