Mix water, yeast and salt together in a warm bowl. Then add olive oil but don't mix it in.
Stir in flour 1 cup at a time with the end of a spatula or chopstick until a shaggy dough forms. If it is very sticky (typical with self milled fresh flour), let it rest for about 2 hours or until doubled in size. This helps all water to absorb evenly.
Once risen, punch out any air and kneed for a couple minutes with a little excess flour.
Preheat oven to 400° F.
Split and separate dough into 2 even pieces, then roll out with extra flour on a clean work surface until about 11-14 inches wide in diameter. Once they are rolled out, let them rise on a floured surface while you prepare toppings. You will be making 2 pizzas.
For the pesto, the best method is to use a good mortar and pestle to grind everything by hand, but you can also use a blender or food processor. Add in basil in and grind into a pulp or when all the juices are released. Then crush the pine nuts until the paste changes to a lighter shade. Then add miso (or parmesan), as well as the garlic and salt. Mix thoroughly, and add oil for some added kick.
For the toppings, slice the roma tomatoes about 1/4 cm thick and spread onto a large baking sheet lined with baking paper. Put into the pre-heated oven for about 15 minutes or until they look wrinkly.
Spread half your pesto on a now risen pizza dough with a 2 cm gap between the edge and sauce, then spread on tomatoes and a handful of spinach if you so desire, then about a quarter of the miyoko cheese.
Put into oven for 14-20 minutes on a floured pizza stone. Serve with a side of steamed potatoes and carrots, and enjoy!

For the pizza dough:
420 grams or 3 1/2 cups whole wheat flour (best with self milled flour, bread flour also works)
360-370 grams or 13 oz water
1 1/4 teaspoon yeast
1 1/2 teaspoon salt
1 tablespoon olive oil (optional, keeps dough soft)

For the basil pesto:
4 oz basil
4 tablespoon pine nuts
3-4 tablespoon chickpea miso, also works with Violife parmesan
4-8 cloves garlic, to taste
1/2 teaspoon salt
2 tablespoon olive oil (optional, for flavor), also works with 3/4 teaspoon olive juice

Toppings:
2 roma tomatoes
Miyokos mozzarella, or replace with Violife mozzarella shreds
Spinach, to taste (optional)