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1
Whisk the water and honey together in the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast on top.
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2
Set aside until the mixture bubbles, about 10 minutes.
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3
Meanwhile, place the flours and salt in a large bowl and whisk to combine.
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4
When the yeast is ready, add the flour mixture and measured olive oil and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
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5
Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 5 minutes.
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6
Meanwhile, wipe out the large mixing bowl, coat it with oil, and set aside.
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7
When the dough is ready, gather it into a ball, place it in the oiled mixing bowl, and turn to coat it in the oil.
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8
Cover with a clean, damp dishtowel or plastic wrap and let it rest in a warm place until it doubles in size, about 1 hour.
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9
Once the dough has risen, punch it down and turn it out onto a lightly oiled work surface.
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10
Divide the dough into 2 pieces and form each into a ball.
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11
Place the dough balls on a lightly oiled work surface, cover with a clean, damp dishtowel or plastic wrap, and let rest for 15 to 20 minutes.
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12
Shape and bake as desired.
