Stone baked Pizza- (partly) whole wheat and (mostly) from scratch!

Note: Highlights of the recipe in 'RED' for easy re-read/reference!
I got the pizza dough recipe from @tKe and the recipe has been a regular feature in our house. There are all kinds of pizzas and all kinds of preferences. This pizza has a crispy yet soft medium crust and does not have any tomato sauce (just our family's preference). When you take a slice in your hand, it does not droop or bend. In spite of this level of crispiness, the crust is soft to the bite and not chewy. Its also fairly higher on the health quotient for a pizza due to whole wheat flour and oil, cheese, sauces and toppings being in your control. So if you think you like this kind of pizza read on. I hate asking you to buy equipment for a recipe but some inexpensive equipment makes all the difference in the crust.

• A pizza stone (I bought mine from Bed bath and beyond). A pizza stone ensures an oil-free non stick surface and even heating of the crust without burning it. It also helps the crust be crispy and soft at the same time. This is a deal clincher. 
• A surface to roll the pizza and a rolling stone. I have a marble tile and a marble rolling pin.
• A Pizza peel for handling the baked and unbaked pizza. (Optional but useful)
• A pizza cutter.

Ingredients:

Basic pizza dough:

Makes about three 12'' pizzas

Warm water (as needed - about 3 cups)

nonfat dry milk 1/4 cup or warm milk - 1 cup

salt - 1/2 tsp

bread flour/maida/all purpose flour - 2 cups

atta/whole wheat pastry flour - 2 cups
sugar - 1 tbsp

active dry yeast - 2 tsp

olive oil - 2 tbsp

dry flour/cornmeal - to dust

dry herbs (basil, oregano) - optional and to taste

Add yeast, sugar, salt, and dry milk/warm milk in a large bowl. Add a cup of warm water and stir to mix well. 

Allow to sit for two minutes. 

Add olive oil and stir again. 

Add flour, water and any herbs/seasonings you may like in the crust. (We like dried basil and oregano)

Knead with warm water until the dough comes together and is soft but not sticky to the touch.

Close the bowl and leave in the oven with the light on for about half an hour or until the dough almost doubles in volume.

Pizza dough is ready

Place your pizza stone in the oven and set the 'Bake' function to the highest temperature possible (in a range of 450 to 550 F depending on level of crispness needed)

During preheat get the crust and toppings ready.

For the crust,

Lightly, roll and flatten 1/3 of the dough and dust it with dry flour.

Roll out the pizza while applying as little pressure as needed. (I cannot twirl, stretch or pat or do any of the fancy hand movements to make the pizza crust)

Dust the crust very liberally on one side with cornmeal or flour (this is important for easy transfer to the pizza stone in the oven) and place on the pizza peel with dusted side at the bottom.

For the toppings,

Apply sauce. (We like the classic basil pesto). Other ideas include white sauce, broccoli cream sauce, garlic with olive oil, or plain ole' tomato sauce. Go easy on the sauces to avoid a soggy pizza. A sauceless pizza is actually pretty tasty too with the right toppings and seasonings.

Then goes the veggie toppings. Our favorite combinations (not too many - we are creatures of habit it seems)

Pineapple chunks + red onion slices + green peppers (serrano or Thai). - Good candidate for sauceless pizza

Tomato + red onion slices + dried herbs. (excellent with pesto)

I usually add fresh basil leaves from my kitchen pot but in reality fresh basil is wasted on a pizza as it is usually overcooked and charred. Pesto is a better option for basil flavor.

Then comes the cheeses - mozzarella with a sprinkling of feta.

Brush the edges with olive oil if you really want to give it your best.

Slide onto pizza stone (DH's area of expertise) and bake for 10-15 minutes until the edges are golden brown. 

Set oven to Broil on high and broil just for a few minutes until the cheese bubbles. (Broil setting heats from above)

Time for broil!

Remove from oven using pizza peel.

Serve with grated parmigiana, crushed red peppers and/or garlic salt/ dried garlic.

Notes:

Never place the hot stone on a cold surface or a cold pizza stone into a hot oven.

I do not wash my stone with soap. I do not wash my stone, period. Leaving it in the oven at high temperatures keeps it clean after a wipe down.

Pizza dough can be stored in the fridge for a few days. Getting it to room temperature before baking is a good idea.

Adding yogurt/paneer/cheese whey (instead of warm water) while kneading makes for an unbelievably soft crust. Make sure whey is at room temperature or warm and not too cold.
@tKe swears increasing the proportion of whole wheat flour to more than half ruins the pizza! I always do a 50-50 whole-to-white mix.