Honey Wheat Pizza Dough

1 tablespoon yeast
1 1/2 cups warm water (105º to 110º)
3 cups bread flour
1 2/3 cups whole wheat flour
1/3 cup honey
1 tablespoon kosher salt
3 tablespoons olive oil

Dissolve the yeast int he water and set aside for five minutes.  Combine all other ingredients with the dissolved yeast   in the mixing bowl.  (Do not pour the salt directly into the yeast water because this would kill some of the yeast.)  Allow these ingrediets to mix gradually; use the lowest 2 speeds to mix the dough.  Mix for 2-3 minutes until the dough is smooth and elastic.  Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.  Lightly oil a bowl and place the dough ball in the bowl and seal with clear food wrap and set aside to rise until double, about 1 1/2 to 2 hours.  Punch down and and place bowl in the refrigerator overnight, covered and airtight.  About 2 hours before you are ready to assemble your pizza, remove dough from refrigerator.   You can divide dough into balls at this point and let rise until double and ready to roll into pizza crusts.