Whole Wheat Pizza Dough- Day 2

I didn't take pictures. I did take a crappy camera phone picture of the final product. Rick and Tristan tore it up. Rick said he no longer wants white pizza. I don't have a pizza stone so I did it on a pizza pan. The stone would have made it crispier. I will get one before I make bbq chicken pizza with the extra dough. The recipe made 2 pizza worth of dough.

Recipe courtesy of Proceed with caution.

Day 2: Make the final dough, and bake
Final Dough:
All of the Soaker
All of the biga
5/8 teaspoon (5 grams) salt
1 1/2 teaspoons (5 grams) instant yeast
7 tablespoons (56.5 grams) whole wheat flour
2 1/4 teaspoons (14 grams) honey or agave nectar
2 tablespoons (28.5 grams) olive oil

1. Chop the soaker and biga into 12 smaller pieces (sprinkle flour over pieces to prevent sticking).

2. By hand: Add the biga, soaker, salt, yeast, flour, honey, and olive oil to a bowl. Stir vigorously with a mixing spoon or knead with wet hands for about 2 minutes, until all ingredients are evenly integrated. The dough should be soft and slightly sticky. Add more flour or water as needed.

By stand mixer: Add the biga, soaker, salt, yeast, flour, honey, and olive oil to a the bowl of a stand mixer. Mix on low speed for one minute with the paddle attatchment. Switch to dough hook and mix on medium-low speed for 2 minutes until dough becomes cohesive and assimilated into each other. Add more flour or water as needed until the dough is soft and slightly sticky.

3. Dust a work surface with flour, the roll the dough in flour to coat. Knead by hand for 3 to 4 minutes, incorporating only as much flour as needed until the dough is soft and very tacky, almost stickly. Form the dough into a ball and let it rest on the work surface for 5 minutes. Line a sheet pan with parchement paper or a silicone mat, then oil with 1 tablespoon of oil.

4. Resume kneading for 1 minute to strengthen the gluten and make any final water/flour adjustments. Dough should have the strength to pass the windowpane test, yet feel soft, supple and very tacky, verging on sticky. Divide the dough into five equal pieces, each weighing about 6.25 ounces. Form dough into tight balls and place on prepared pan, rolling to coat with oil, then cover the pan loosely with plastic wrap.

5. Preheat the oven to 500 degrees F with a pizza stone for one hour, then dust the stone with cornmeal. When oven is ready, shape dough on a lightly floured work surface. If desired, add toppings, then slide topped pizza onto pizza stone with a peel. Otherwise, remove hot stone from oven, place dough on top of stone, add toppings and then return to the oven. (If you do not have a baking stone, use the underside of a sheet pan, or simply place the shaped dough on a sheet pan, add the toppings, and slide the sheet pan in the oven.)

6. Once pizza is in the oven, close the door. Wait two minutes, then take a peek. If it needs to be rotated for even baking, do so. The pizza should take 5-8 minutes to bake.

7. Remove the pizza from the oven and transfer to a cutting board. Wait 3-5 minutes before slicing to let the cheese set slightly.