To make sure that the yeast is working, dissolve yeast and sugar/honey in lukewarm water (at 110-115°F/43-46°C). Set aside for 5-10 minutes, or just add directly to a bowl of a stand mixer.
Add the flours, salt, and olive oil.
Knead the dough on medium-high heat until an elastic dough ball is formed (about 5 minutes). If it’s too sticky, avoid adding more flour (low hydration dough will result in dense pizza) let the dough rest for 10 minutes then run the mixer again to knead (this will allow the dough to strengthen the gluten strands, and it won’t be as sticky). If it's still sticky, start by adding 1 tablespoon of flour to the dough, and knead again.
Add oil to the bowl, swirl the dough ball so it's covered with oil. Cover the bowl tightly with plastic wrap and give it at least an hour to rise until it doubles in size, if not a bit longer than that. Oil a flat surface and place your dough on the surface. Divide it into four or six equal parts and using your hands, form dough balls. Allow to rest covered for 30 more minutes.
For a slow fermentation, after kneading the dough: divide the dough to form four or six balls, place on a flat oiled surface, spray oil over the dough balls and cover the dough with plastic wrap. Place in the fridge to rise for up to 24 hours.