In a small bowl whisk together water, sugar, oil and yeast. Let stand for about 5 minutes, until foamy.
In a stand mixer bowl fitted with the paddle attachment, combine whole-wheat flour, salt, garlic powder, oregano, parsley, coriander and chili pepper.
With the motor running at the lowest speed, gently pour the wet mix into the flour mixer and mix until the ingredients are combined.
Change to the dough hook attachment and knead dough at medium speed for about 2 to 3 minutes or until dough is elastic and smooth. If dough is too wet, gradually add a little bit more whole-wheat flour.
In another bowl (or you can use the same mixing bowl), spray cooking oil (or you can use just a little bit of olive oil) and place the dough inside. Cover it with plastic wrap and set aside for approximately 1 hour. The dough will rise and double in size.
Divide the dough in half. On a floured surface, roll out the pizza dough using a rolling pin.
Transfer dough to a baking sheet and add the topping of your preference.
If you prefer to freeze your dough just check the instructions above.
If you prefer an overnight rise, you can cover the dough and place it in the fridge. A slower rise will give you a more flavourful dough.
Make sure the water you add is not super hot. Hot water will kill the yeast.
If the dough is taking longer to come together, you can always let the dough rest in the mixer for a few minutes before kneading it again.
To store: You can store homemade pizza dough in an airtight container, or covered with plastic wrap so the dough doesn't dry out.
To freeze: Before freezing, coat the dough with olive oil or any spray cooking oil. Then, cover it with plastic wrap and freeze for up 3 months.