Preheat oven to 200 degrees F.

Grease a large, 12” cast iron skillet, set aside.

In the bowl of your standing mixer fitted with the dough hook, mix together water, honey and yeast. Let stand for 5 minutes or until foamy.

In a small bowl, mix together all-purpose flour, whole wheat flour, Italian seasoning and salt. Set aside.

In another small bowl, mix together Italian seasoning, salt, garlic powder and pepper. Set aside.

Once yeast is foamy (proofed), add oil and flour. Mix on low speed.

Slowly increase your speed and knead in your mixer until dough pulls away from the sides.

Transfer to a floured surface and knead until it’s smooth and no longer sticky ( you may need to add a touch more flour).

Roll out your dough to fit the size and shape of your skillet.

Put the dough in your prepared skillet. Cover with a damp towel and let rise in the preheated oven for 20 minutes.

Once dough is risen, remove from oven and increase oven temperature to 400 degrees F.

Use your finger to make indentations in the top of the tough.

Gently brush the dough with olive oil and sprinkle with the topping mixture.

While dough is rising, preheat your oven to 400 degrees F.