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.
Add salt, olive oil, and honey and mix with a whisk until the honey dissolves.
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 ½ 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.
Meanwhile, place pizza stone in the lower third of the oven and preheat it to 450 degrees F.
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.)
Get your desired sauce and toppings chopped, shredded,…
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.)
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.
Layer on sauce and toppings.
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.)
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.
Repeat the process for the second pizza.