In a large mixing bowl, combine the warm water and honey. Sprinkle the active dry yeast over the top. Stir gently and let it sit for 5-10 minutes, until the mixture is foamy. This indicates the yeast is active.

While the yeast is activating, in a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, and salt.

Once the yeast is foamy, add the 2 tablespoons of olive oil to the yeast mixture. Gradually add the dry flour mixture to the wet ingredients, stirring with a wooden spoon or a spatula until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low speed.

Transfer the dough to a lightly floured surface (using whole wheat or all-purpose flour). Knead for 7-10 minutes until the dough is smooth, elastic, and springs back when gently poked. If using a stand mixer, knead on medium-low speed for 5-7 minutes until the dough clears the sides of the bowl and forms a smooth ball.

Lightly grease a clean large bowl with olive oil. Place the kneaded dough ball into the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.

Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into two equal portions. Roll each portion into a tight ball. For best results, let these dough balls rest for another 15-30 minutes, covered, to relax the gluten and make them easier to stretch.

When ready to make pizza, gently stretch or roll each dough ball into a thin crust on a lightly floured surface or a pizza peel dusted with cornmeal/semolina. Top with your favorite ingredients and bake according to your pizza recipe.