Best tip I was given was to mix up the dough and put it in the fridge for two or three days, it makes a huge difference. We often mix in some spent grain as well, turns out really well. I can't remember the spent grain recipe without looking it up at home, but this is one I've made about a thousand times
2 C warm water
3 TBSP honey
1 TBSP yeast
let that sit until the yeast starts to bubble
mix in
4 TBSP olive oil
pinch of salt
about 4.5 C flour (I use half white half whole wheat.)