All-Purpose Pizza Dough

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.

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.

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.

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.