In your stand mixer or large bowl, combine water, honey, and yeast. Gently combine and let stand for 3 minutes.

Following the rest period, begin to mix (use the hook attachment on your stand mixer) on low. Gently pour in flours, salt, and oil. Let mix for 5 minutes on medium low speed (scraping the bowl as needed to keep the dough in the bowl). Remove from mixer and form into a ball, then place back into workbowl. Let sit for 2 hours.

As dough rises, Combine olive oil, tomatoes, tomato paste, garlic, pinch of salt, pepper flake, and Italian seasoning into small saucepot. Bring to just a simmer, then set aside for future use.

Preheat your oven to 450 deg F. Roll out to a flat 16", move to your pizza pan (looking for 1" overhang). Dock dough with a fork and make small slits into the overhung dough every few inches. Roll the overhung dough back into the pie, forming the crimped crust lip. Perfection isn’t a must here, just get some volume with your roll.