SWG Pizza crust

SWG pizza crust is generally homemade, using SWG flours that can be ordered (UK – http://www.breadlink.co.uk/; US – http://www.organicsproutedflour.net/). The following is a recipe:
Sprouted Whole Wheat Flour Pizza Dough
(makes one 8 oz. dough ball)

4 oz. (114 grams) sprouted whole grain flour (approx. 1 cup)
1/2 teaspoon salt or substitute
1/4 teaspoon instant yeast; dissolved in 2 teaspoons of warm water
1/2 cup (104 g) water, room temperature

(Note: you can replace up to 3 ounces (85 g) of this flour with sprouted flour from other grains and it will still be a 100% whole grain dough. If you try to replace more than that amount — that is more than 15% of the total flour– the dough will be too fragile to shape easily. You should also reduce the total water to 1/3 cup if making this substitution)

If using an electric mixer, use the paddle attachment (not the dough hook); otherwise, mix by hand in a bowl with a big spoon. Combine all the ingredients and mix for about two minutes on slow speed, or until all the flour is hydrated and you have wet, sticky mass of shaggy dough. Let the dough rest for 5 minutes, then resume mixing, on medium speed, for 2 additional minutes (or by hand, use a spoon or dip your hands in water and use wet hands to mix the dough in the bowl). The dough will firm up somewhat and become smooth, but it will still be very sticky.
Make an oily circle on the work counter (olive oil is suggested) and transfer the dough to the oiled spot. Rub some oil on your hands and then stretch and fold the dough from all four sides, flip the dough over, cover it with the bowl, and let it rest on the oiled spot. Repeat this stretch and fold (s&f) every 5 minutes until you have performed 4 s&f’s. Each time you do these folds (sometimes called “intermittent mixing” or, simply, “folding”) the dough will get a little stronger and less sticky, but will still be very soft and somewhat sticky at the end.
After all the s&f’s, return the dough to an oiled bowl, cover the bowl (not the dough) with plastic wrap and let the dough rise for 90 minutes at room temperature (if not planning to use the dough on the same day, place the bowl in the refrigerator after 30 minutes until the day you plan to use it–for up to 3 days).
After 90 minutes of proofing/fermenting, form the dough into a ball — use a small amount of oil on your hands to form the dough balls). Place it on a lightly oiled sheet pan, or, if you have one, on a pan that has been covered by a silicon baking pad and lightly oil that. Mist the dough with pan spray, or lightly brush them with olive oil, and cover it loosely with plastic wrap (or use a dough box if you have one). The doughs will be ready to use in one hour. If you need more time than that, refrigerate the dough until one hour before you need it and then let it sit at room temperature (it will good for about 2 to 2 1/2 hours at room temperature before it over-proofs, depending on how cold it is).
Bake the pizza as you would using regular dough (and use a hot, hot oven!), topped with your favorite ingredients. Use flour on your hands when stretching the ball into a pizza crust — it will be sticky but will stretch fairly easily. Use whatever dough forming technique you are comfortable with and use enough flour under the peel to allow you to easily slide the pizza into the oven.