Heat the water till lukewarm (110°F) or just warm to touch . Mix honey with 1/4 C (50g) water and sprinkle the yeast on top. Set aside for the yeast to activate and the solution to become frothy .
Mix the dough
Mix the flours and salt in a large mixing bowl. Make a well in the center and add the yeast mixture. Slowly pour up to 3/4 of the total water, while mixing the dough. If any dry flour remains add the rest of the water and mix with hands until a shaggy dough is formed.
Pour the oil over the dough and knead gently for 5 to 7 minutes until all the oil is absorbed and a smooth and pliable dough has formed.
Bulk Proof or First Rise
Lightly oil a large bowl. Place the dough ball in it. Turn the dough a few times so that all sides of the dough is lightly coated with oil. Cover the bowl with a moist kitchen towel or plastic wrap (lid). Place the bowl in a warm area and let the dough rise until doubled in size. (See Note). It takes about 1 hour.Alternately the bowl can be stored in the fridge for upto 12 hrs.
Shape and bake
Punch down the risen dough and divide into 2 equal portions. Roll out each portion into desired shape and thickness. Lightly brush with oil and let it rest for 10 to 20 minutes. Add desired toppings and bake in a hot oven. and proceed with your recipe.
If not using immediately portion the dough into desired sizes. Form each into a ball and lightly coat with oil. Place in freezer bags and remove as much air as possible and seal. Freeze upto 3 months.
When ready to use the frozen dough thaw in the fridge overnight before shaping .
75° to 80° F or around 25°C is considered warm condition for the dough to rise. At this temperatures it takes about 1 hour for the dough to double in bulk. At lower temperatures the dough rises slowly.
This recipe is written to be made by hand. If using a mixer or bread machine measure the ingredients by weight and use almost all the measured water. When kneading in a mixer do not knead the dough for more than 3 minutes. Let the dough rest for 15 to 20 minutes in the middle of kneading, as soon as all the moisture is absorbed.
For detailed instructions go to https://oventales.com/basic-whole-wheat-pizza/ .