From-Scratch Pizza

I generally enjoy stove-top cookery to baking, but I do have a soft spot for homemade pizza, and my family (and in friends in proximity) know(s) it. It's one of the few things I can make without needing to reference a recipe. In this case, I was using up leftovers, hence the sparse sauce and turkey pepperoni/diced leftover shrimp for toppings.

Dough ingredients:
2 cups whole wheat flour
1 cup white flour + extra for adjustments/garnish
2 tbsp flax seed (for fiber)
2 tbsp EV olive oil
1 tbsp sugar
1 tsp lite iodized salt
1-2 tbsp local honey
2 ¼ tsp OR 1 package yeast
1 cup tepid/lukewarm water + extra for adjustments
2 tbsp rosemary, ground
1 tbsp each of sage, basil, oregano, savory, curry powder, cinnamon, onion powder, garlic powder

Mix ingredients in large mixing bowl, adding water last. Stir with fork, adding water if dough is crumbly, or dusting with extra white flour if dough is obnoxiously sticky. Once at nice median consistency, dust all sides with white flour, cover with plastic wrap. Let sit under light for 15~ minutes; preheat oven to 385°F/196°C with pizza stone in oven. Remove dough, place on clean, flour-dusted surface. Roll to shape with hands, rolling pin. Carefully remove hot pizza stone, setting it on stovetop or similar. Dust pizza stone with flour, add shaped dough, sauce of choice, toppings of choice. Bake on top rack for 18-22 minutes, rotating pizza 180° at the half-way mark.

Enjoy. Tweak recipe to your liking. As above, should make a slightly herby, slightly sweet crust.