You can make the pizza dough in the morning, refrigerate it, and pull it out of the fridge 2-2.5 hours before you're ready to bake it. You can also make the pizza dough about 1-2 hours before you'd like to bake it, depending on how warm it is.
Pour warm water into the bowl of a stand mixer. Add yeast. Wait until it is foamy, about 5 minutes. Mix with the whisk attachment a minute or so until frothy.
Add sugar or honey, salt, and olive oil.
Add wheat flour. Mix with whisk attachment on medium for about 3-4 minutes to build up gluten. Switch to the dough hook.
Add 1.5. cups all-purpose flour. Knead with dough hook for 5-6 minutes on medium until supple and smooth and in the form of a ball.
Grease a bowl (I usually use the same mixing bowl and just take the dough out for a second to grease the bowl, then plop the dough back in), place the dough inside, cover, and wait to rise for about 1-2 hours until doubled in size.
Preheat oven to 550F.