In a large bowl, combine whole wheat flour, 1 cup bread flour, salt, and yeast. Mix well.

Stir in oil and warm water.

Continue adding in additional bread flour until the dough forms a ball.

Turn onto a floured surface and knead until smooth and elastic (approximately 3-5 minutes), adding in more flour as needed to make a fairly stiff dough.

Put in a greased bowl, cover with plastic wrap, and let rise until doubled in size (1-2 hours).

Dump dough onto a lightly floured surface and divide into 8 pieces. (At this point, some or all of the dough can be refrigerated or frozen to use at a later time, if desired).

Stretch each piece into a rustic 12×4 rectangle (you can also use a rolling pin if you find that works easier) and transfer to a cornmeal-coated baking sheet.

Turn all burners of a gas/propane grill to high.

When grill is preheated, turn down to medium heat (or medium low, depending on how hot your grill gets).

Transfer stretched pieces of dough directly onto grill (I use my hands to do this).

Close the lid and cook until bottoms are turning brown, 1-3 minutes. (Move the crusts around if necessary to ensure even cooking.)

Take the crusts off the grill and put them back on the baking sheet, grilled side up (at this point, the dough is cooked so you can use a grill spatula to do this).

Spread grilled side with sauce, cheese, toppings, and sprinkle with Parmesan cheese. (I sometimes take them inside the house to do this since it’s not as hot as working right next to the grill.)

Return to grill, close lid, and cook an additional 2-4 minutes, or until turning brown.

Eat and enjoy!