Whole grain pizza crust

From my friend, Mo, who made good pizza crust, amidst chaos with 4 kids. Must work.

1.5 c warm water
1.5 T honey or sugar
.5 T dough enhancer (Bosch store)
3/4 c cooked crack grain (kamut, oat groat, wheat, whole millet, whole quinoa) - nutritional option
1.5 c flour (high gluten preferred)
1 T yeast

Mix well. It'll be a little runny. Let it sit and sponge for 10-15 minutes. Then pulse to release air.

Add:
2 T olive oil
2 c flour (to separate sponge from salt)

On top of flour add:
1 t salt

Mix/knead. Add flour a little at a time while mixer is kneading until the dough pulls away and cleans sides and bottom of mixing bowl.

Then knead 10-15 minutes.

Form into a ball (should weigh about 2 lbs). Oil top of ball if you want, let it relax 5-10 minutes. Roll out to desired size and thickness. Place it on a piece of parchment paper. Oil top if you want. Let it rise a bit. Put toppings on. Bake at 450-500 on oven stone for 5-9 minutes.