Take lukewarm water in a bowl, add honey or sugar and yeast and mix it well. Keep it in a warm place for 15 minutes so that it rises well.
In a mixing bowl, take all purpose and wheat flour, salt and butter or oil and mix it very well. After mixing it will be look like crumble texture. Make a well in a center, pour the yeast mixture little by little and make a soft dough.
Put the dough on wooden surface, sprinkle some dry all purpose flour and knead the dough using your palm very lightly in back and forth motion for about 8-9 minutes until the dough is smooth and elastic. Grease some oil on dough and place the dough in a mixing bowl that has been coated lightly with olive oil, cover it and keep it in a warm place for 2 hrs.
Dough will ferment and grow to about double of it’s original volume. Once fermented, take the dough out from the mixing bowl.
Just make a round ball of it again and keep it back a mixing bowl, cover it and keep it for another 1/2 an hr.
Pizza dough is ready. Store it in a air-tight container and keep it in the fridge. Refrigerated dough can last up to 2 weeks.