Dissolve honey in warm water and then add yeast. Allow to sit until the yeast foams slightly (about 5 minutes or it might take longer).
In a separate bowl, combine 2 cups of the whole wheat and 1 cup of all purpose flour and salt. (You can change the ratio or kind of flours according to your taste but this is a good ratio)
Pour the yeast mixture and oil if you are using it in the combined flours.
Knead the mixture, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10-15 minutes by hand). Initially you might have to add more water or flour till you make it few times and know the exact portions to use. You can either use an electric dough mixer or do it by hand. I use electric mixer for initial mixing then continue mixing the dough by hand.
Shape dough into a ball and put in a large oiled bowl, turning the dough to coat it with the oil and cover the bowl with cling wrap. Allow to rise until doubled in size (6-8 hours or more based on the climate of the place where you live).
Once you are ready to bake, remove the cling wrap and punch down the dough. This recipe makes two 12” pizza; if not using the second dough, freeze it for next use.
Continue shaping the dough using your palm, fingers and entire hand to shape it evenly.
Shape each portion into approximately 12" circle either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. I do this in a big pan, sprinkle the 1/4 cup of remaining all purpose flour (if you notice in the ingredients section above it calls for 1 1/4 cup of all purpose flour but I only used 1 cup when we were mixing the flours before I started kneading, so the 1/4 cup is used now) in a pan and stretch it with your hand, rotating it clockwise.
Prepare and add toppings: cheese (mozzarella, parmigiano reggiano) or any other cheese of your choice, tomatoes, mushrooms, baby spinach, onions, olives, and basil leaves.
Preheat the oven for at least 60 minutes specially if you are using a baking steel before you put in the pizza. Baking steel distributes the heat in the oven evenly. It’s super heavy though! You will need muscle :-)
Bake the pizza at 450 to 550 degree F, until crust is golden, about 6-10 minutes.
Cut into 8 pieces and serve with flavored olive oil, and crushed red pepper. Pure heaven in your mouth!