Step 1

Whisk 2 tsp. honey, ½ tsp. active dry yeast, and 2½ cups water in the bowl of a stand mixer until honey and yeast are dissolved.

Step 2

Fit bowl onto mixer fitted with the dough hook attachment. Add ⅔ cup (83 g) whole wheat flour and 3 cups (375 g) Italian 00 flour or bread flour and mix on medium-low speed, scraping down sides of bowl as needed, until mixture resembles pancake batter, about 4 minutes. Add 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt and remaining 3 cups (375 g) Italian 00 flour or bread flour; mix until dough forms a ball, about 2 minutes. Increase speed to high and continue to mix until dough is smooth and sticky and pulls away from sides of bowl, 8–10 minutes more.

Step 3

Remove bowl from mixer and cover with plastic wrap. Let sit at room temperature 5 hours, then chill at least 12 hours and up to 2 days.

Step 4

Divide dough into 4 portions and form into balls; place on a lightly oiled baking sheet. Cover with an upturned baking sheet and let sit at room temperature 4 hours.