Step 1

In a large bowl, mix yeast, sugar, and water. Cover with a towel and let it sit for 5 minutes to allow the yeast to begin to bubble and foam.

Step 2

Add salt, olive oil, and honey and mix with a whisk until the honey dissolves.

Step 3

With a whisk, stir in the first 2 cups flour (the whole wheat flour if desired) until combined. Switch to a wooden spoon and mix in the remaining flour 1/2 cup at a time until it starts to form a ball (you may not need all the flour). Push the dough to the middle of the bowl. Cover with a towel and let the dough rest 10 minutes.

Step 4

Meanwhile, place pizza stone in the lower third of the oven and preheat it to 450 degrees F.

Step 5

Sprinkle some cornmeal on pizza paddle, large cutting board, or second pizza stone. (This will allow the pizza to slide off onto the hot pizza stone.)

Step 6

Get your desired sauce and toppings chopped, shredded,...

Step 7

Divide dough in half and set one half on a lightly floured surface. Form it into a disk and then roll out into a circle. (To make sure the dough doesn't stick I like to make a few rolls, sprinkle with a little flour, and then flip and continue rolling.)

Step 8

Transfer rolled out dough to cornmeal covered pizza paddle (I fold my dough in half, transfer, unfold, and gently reshape). Give the board a shake to make sure that the dough can easily move over the cornmeal. Add more cornmeal if it sticks.

Step 9

Layer on sauce and toppings.

Step 10

Place pizza in the oven by pulling out the rack/pizza stone as far as possible and gently slide the pizza off the paddle by slightly shaking it. Bake for 10-12 minutes until crust is golden and cheese is melted. (I get the next pizza ready while the first one bakes.)

Step 11

Remove pizza with the paddle or I like to just lift the stone with the pizza on it (using thick hot pads) and slide it off onto a bread board. I then put the stone back in the oven for the next pizza.

Step 12

Repeat the process for the second pizza.