In a large mixing bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In another bowl, whisk together the whole wheat flour and salt. Once your yeast mixture is frothy, add it to the flour mixture.
Use a wooden spoon or spatula to mix everything until a dough forms. Transfer the dough to a floured surface and knead it for about 5-7 minutes until it's smooth and elastic.
Place the kneaded dough back in the mixing bowl and cover it with a kitchen towel. Let it rise in a warm area for about 1 hour, or until it doubles in size.
While the dough is rising, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.
Once the dough has risen, punch it down gently to release any air bubbles. Transfer it to a floured surface and roll it out to your desired thickness.
Transfer your rolled-out dough to a baking sheet or hot pizza stone. Spread the pesto sauce evenly over the base, then sprinkle with mozzarella cheese. Top with spinach, mushrooms, and halved cherry tomatoes.
Bake your pizza in the preheated oven for about 12-15 minutes, or until the cheese is bubbly and golden brown.
Once baked, remove the pizza from the oven and let it cool for a minute. Slice it up and enjoy your homemade Easiest Whole Wheat Pizza Dough creation!
