Whisk together the honey, warm water, and oil in a small bowl. The water should be about 95 to 115°. It should feel very warm, but not hot.
Mix 1 cup bread flour and 1 cup whole wheat flour, yeast, wheat gluten, and salt in mixing bowl, using the paddle attachment, mix on low for about 30 seconds.
With the motor running on low, pour in the liquids. Continue mixing until a shaggy dough begins to form. Clean off paddle and switch to dough hook. Mix in the remaining cup of bread flour a little at a time, to make a moderately stiff dough. Adding more or less flour as needed.
Knead for eight minutes. The dough should completely clear the sides. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. You'll find the dough wraps itself around the hook, so every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
Turn the dough out onto a lightly floured surface and knead it a few times by hand to be sure it's tight and elastic. Form the dough into a tight ball.
Wash and dry your mixing bowl then mist it with oil. Place the dough, seam-side down, in the bowl and lightly mist top of dough with oil. Cover bowl with plastic wrap and allow to rise in a warm, draft-free spot until doubled in size–45 minutes to an hour.
Heat the oven to 450F. (If you are using a pizza stone, place it in the oven to heat while the dough is rising.) Turn the dough onto a lightly floured surface and divide into two equal portions. Set one aside and cover with plastic wrap to keep it from drying out.
Shape the other portion into a round by hand. Place the rolling pin in the center of the round and push outward. Rotate the dough ¼ turn and repeat. Continue until dough is about 12 inches across. Alternatively, you can stretch the dough by hand, which I do. The dough is quite elastic and will want to shrink, so don't rush it. Pause every now and then while shaping (whether by hand or with a rolling pen) to allow the dough to relax.
Once dough is shaped, place on a sheet of parchment paper and top pizza as desired with sauce, cheese, and toppings. Using a pizza peel, transfer pizza on parchment to a pizza stone in the oven. (You can trim the parchment so it is only slight larger than your pizza.)
Bake 8–10 minutes, or until crust is golden browned and cheese is brown and melted. Let cool 5 minutes before cutting.
Homemade Pizza Sauce
In a small saucepan, sauté garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.