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1
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Combine water and yeast until dissolved.
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2
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Add whole wheat bread flour, olive oil, sugar, and salt, and mix until smooth.
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3
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Add enough bread flour until it makes a stiff dough. Knead 8-10 minutes, then place in a bowl and cover with a damp cloth until it doubles, about 45 minutes.
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4
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Fold the herbs into the dough, kneading just enough so that it gets spread throughout. Cover and let rise another 10 minutes.
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5
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Pat and stretch into a 10x15 jelly roll pan, lightly brush with olive oil, and let rise another 10 minutes.
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6
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Top with pesto or toppings of choice and bake in a preheated oven at 450F for 12-20 minutes, until crust is lightly browned.
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