In the bowl of an electric mixer, add the yeast, water, and honey. Let sit until the yeast bubbles, about 5-10 minutes. {If your yeast never bubbles, it is dead & you need a new packet of yeast}
Add in olive oil and whole wheat pastry flour. Using the dough hook on the mixer, mix until just combined. Add in remaining flour and salt.
Mix on low for 4-5 minutes. Dough should be slightly sticky but not clinging to the bowl. Add a tablespoon or two more of flour if it is extremely sticky {like if you touch it, it sticks to your finger and is really hard to get the dough off your finger}
Take dough out of mixer and transfer to a bowl sprayed lightly with olive oil. Cover lightly with a towel and set aside for 30-60 minutes.
Once the ball of dough has doubled in size, punch it down and cut it into 4 or 6 balls of dough.
Roll the dough out into 8-10 inch circles. Let rest for 10 minutes and re-roll.
Preheat oven to 450°F and spray 2 baking sheets with oil & sprinkle with cornmeal, if desired {this helps the pizza come off the pan a little easier}.
Top with toppings and bake for 10-12 minutes in a preheated oven until golden brown.