Add the room temperature water, levain, oil, maple syrup, and salt to a large mixing bowl. Whisk until fully combined.
Let the dough sit for 15 minutes, covered. This allows the wheat to absorb the water.
With a dough hook, knead on low for 5 minutes.
At this point, you can divide the dough and refrigerate or freeze. If baking today, follow the next step.
Preheat oven to 450 degrees and heat an oven stone for 30 minutes.
Once 30 minutes is up, tip it out the dough onto a lightly floured surface and shape into a ball.
Place the ball of dough onto a sheet of parchment paper Use your hands to gently press it into a round, making sure to keep the edges slightly higher for a good outer crust. Use a small roller to ensure the dough is not too thick.
Add toppings.
Place parchment paper and pizza onto pizza peal and transfer onto pizza stone.
Bake about 10 minutes or until bubbly and crispy.
Cool for five minutes on cooling rack before slicing and serving.