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245g water (60°F)
6g honey
3.5g instant dry yeast
7g fine sea salt
7g extra virgin olive oil
In the bowl of a stand mixer fitted with the paddle attachment, combine water and honey, then whisk until fully dissolved.
In a separate bowl, mix both flours and yeast until well combined.
Add the flour mixture to the mixing bowl and start mixing on the lowest speed for 2–3 minutes until a shaggy dough forms.
Increase to speed 2 and continue mixing for another 3–4 minutes until the dough begins pulling away from the bowl. If the dough climbs up the hook, stop the mixer and use a bowl scraper to push it down, ensuring all ingredients are fully incorporated.
Stop the mixer and switch to the dough hook attachment. Add the salt and mix at speed 2 for 2 minutes.
Slowly drizzle in the olive oil while continuing to mix on speed 2 for another 2 minutes.
Transfer the dough to a lightly oiled work surface, brush the top with a thin layer of oil, cover with plastic wrap, and let rest for 15 minutes.
After resting, divide the dough and shape each portion into a tight ball.
Lightly oil containers large enough to hold each dough ball, place one dough ball in each container, seal with a lid, and refrigerate for 24 hours.
Remove the dough from the refrigerator and press it into the prepared pans.
Cover and proof for at least 2 hours or until the dough has nearly doubled in size.
Add toppings and bake according to your pizza recipe.
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