Here's his whole wheat pizza dough recipe:
1 cup unbleached all-purpose flour
2 1/4 tsp. instant east, or 1 package quick-rising yeast
1 tsp. salt
1/2 tsp. sugar
3/4 c. hot water
1 T. extra-virgin olive oil (he was going to leave it out, but he was concerned about the texture of the dough)
coarse cornmeal, for sprinkling on the cookie sheet
We used our stand mixer with the dough hook (above). In the bowl of the stand mixer, combine flours, yeast, salt, and sugar and whisk together. Combine hot water and oil in a measuring cup. With the mixer running on low speed, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Mix on low until the dough forms a ball, then increase speed to 2 for just a minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10-20 minutes before rolling. (We put it in the refrigerator for a day)
When ready to make the pizza, place a pizza stone on the lowest oven rack; preheat oven to 500 or highest setting. Sprinkle the coarse cornmeal on the pizza pan. Lightly flour your hands. Flatten the dough with your palms, then pick it up and hold it by the edge, rotating the dough in a circle to stretch it out. Roll it out and put it on the pizza pan.