Combine yeast, water, and honey in a small bowl. Let it sit for 10 minutes to proof the yeast.

In a food processor, add both flours, yeast mixture, oil, and salt. Pulse to combine all the ingredients. Once the ingredients are combined, process until the dough forms a ball around the blade.

Remove the dough and transfer it to a large, lightly oiled bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 45 minutes or until the dough has doubled.

Punch down the dough and transfer it to a floured surface and knead briefly. Divide the dough into 6 equal portions and roll each piece into a ball. Place the balls on a lightly floured cookie sheet, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Preheat the oven to 450°F.

Bring the dough up to room temperature before proceeding.

On a floured board, roll and stretch each piece of dough into a 6 to 7-inch circle.

Lightly oil a cookie sheet lined with foil. Place the pizza crusts onto the cookie sheet. Top each pizza with the pizza sauce and desired toppings. The cheese should be the last ingredient.

 

Bake for 7 minutes or until bubbly and golden brown.