1. In a large bowl, whisk together whole wheat flour, all-purpose flour, instant yeast, and salt until evenly distributed.

2. In a separate bowl, combine warm water (110-115°F), honey, and olive oil, stirring until honey dissolves.

3. Create a well in the center of flour mixture and pour in liquid ingredients.

4. Mix with a wooden spoon or hands until a shaggy dough forms and all flour is incorporated.

5. Turn dough out onto a lightly floured surface and knead for 8-10 minutes using push-fold-turn technique until smooth, elastic, and springs back when poked.

6. Shape kneaded dough into a smooth ball and place in a lightly oiled bowl, turning to coat all surfaces.

7. Cover bowl with damp towel or plastic wrap and place in a warm, draft-free location.

8. Let rise for 60-90 minutes until doubled in size. Test by pressing two fingers into dough—indentations should remain.

9. Punch down risen dough gently to release excess gas.

10. Turn onto lightly floured surface and divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza).

11. Shape each portion by pressing from center outward with fingertips, creating flat disk with slightly thicker edge for crust.

12. Transfer shaped dough to parchment paper or floured pizza peel.

13. Add desired toppings and bake at highest oven temperature (500-550°F) for 10-15 minutes until crust is golden and toppings are cooked.