Place one cup of water in a bowl; put in microwave, set on high for 10 minutes. Keep the door shut.

Dissolve yeast and sugar in water and set aside for 5-10 minutes. Be sure that the water isn’t too hot. When it’s ready to use, the surface will have thick foam on it.

If using upright mixer, use the mixing paddle attachment, as the recipe is too small for a dough hook.  Combine all other ingredients (except additional t of oil) then add dissolved yeast into the mixing bowl.  Do not pour the salt directly into the yeast water as it will kill the yeast; rather, add it to the flours and combine.  Allow these two ingredients to combine gradually; use lowest 2 speeds to mix dough. Mix for 2-3 minutes until dough is smooth and elastic. Over-mixing will produce tough, rubbery dough and the extra heat will cause the dough to rise too fast.

Knead by hand until you get a nice smooth surface, form into ball shape. Place in oiled bowl, cover with plastic wrap. Quickly, put it in microwave and close the door. Keep it in there until it doubles in size, about 45 minutes. Punch down dough, reform into ball, put back in bowl, cover it again and put in fridge. Allow it to rise overnight, or, simply proceed to the step below. When ready to use, press out by hand and build your pizza.

NB: For dough for Italian pizzas, simply use all bread flour. Delete honey. If you want, add 1T +/- of your favorite fresh herb, finely minced, or 1t of dried Italian herbs.