In the bowl of the mixer, dissolve sugar in the warm water. Sprinkle yeast over the top, and let stand for 5 minutes to proof.
Add the olive oil, honey, salt, and both flours. Using the dough hook attachment on a low setting (such as speed setting 2 on a KitchenAid), stir/knead the dough 10 minutes. Remove the dough hook.
Cover the bowl loosely with a wet towel, and let stand in a warm place until doubled in size, 1 hour.
First rise (if not using a stand-mixer)
In a large bowl, dissolve sugar in the warm water. Sprinkle yeast over the top, and let stand for 5 minutes to proof.
Stir the olive oil, honey, and salt, into the yeast mixture, then mix in the flours. Tip dough out onto a floured surface, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, ~10 minutes.
Place dough back in the bowl. Cover loosely with a wet towel, and let stand in a warm place until doubled in size, 1 hour.
When the dough is doubled, tip out onto a lightly floured surface and give a quick knead (2-3 turns).
Divide dough into 2 pieces. Form lightly into two balls. Put into bowls sprayed lightly with cooking spray and cover each with a damp paper towel. Let rise 45 minutes until doubled again.
Making and baking a pizza
Preheat oven to 425-450°F with your pizza stone or baking sheet in the oven to heat too.
Put one ball of dough on a surface coated lightly with flour. Roll out with a rolling pin. When the circle has reached the desired size, place on the preheated pizza stone or baking sheet (draping it over the rolling pin to transfer helps). Top pizza with your toppings.
Bake pizza ~10-12 minutes until the crust is crisp and golden at the edges, and cheese is melted on the top.
If loading a lot of veggies which give off water or if going heavy on the extra cheese, you may want to precook the pizza crust 5 minutes and then add the toppings to make sure the crust does not end up soggy. Yields dough enough for 2 pizzas. Calorie estimation is approximate and based on a serving size of 2 slices pizza per person.