Mix the water, yeast and honey together in a small bowl. Set aside, while preparing the rest of the dry ingredients.
Sieve both flours into a large mixing bowl. Add the salt and stir.
Make a well in the centre of the flour mixture. Pour in 2 tablespoons of olive oil and the yeast mixture. Stir until well combined. The mixture should be soft and slightly sticky. Tip the dough out onto a well-oiled surface. Knead for 10 minutes.
Place the dough in an oiled bowl. Cover with a tea towel and leave to prove in a warm area for 2 hours. The dough should double in size.
Once it has risen, knock back the dough. Oil your baking pan with 1 tablespoon of olive oil. Spread the dough across the pan evenly, by gently stretching it out to the edges of the pan.
Brush the dough with olive oil. Cover the pan with a tea towel and leave to prove for another hour. While the dough is rising, preheat the oven to 200°C.
Once it has risen, firmly dimple the dough using your first three fingers. Start from the top of the pan and work your way towards yourself.
