Dissolve honey in the warm water in a measuring cup or small bowl. Sprinkle the yeast on top of the water and allow to bloom for 5 minutes.

Meanwhile, add the flours and salt to the bowl of a stand mixer fitted with a dough hook.

Mix the yeast into the water and add the olive oil. Turn the mixer on low and slowly pour the water and yeast mixture into the flours. If the dough remains very sticky, add an additional 1/4 cup bread flour 1 Tbsp at a time until dough is smooth and elastic. Knead dough for 5 minutes.

Form dough into a ball and place in a large oiled bowl. Cover with plastic and let it rise for at least one hour. You can put the dough in the fridge until ready to use.

Heat oil in medium skillet over medium heat. Add mushrooms and sauté until golden brown, 10-15 minutes. Season to taste with salt and pepper. Transfer to a plate or bowl. They can be refrigerated until needed.

Turn skillet to medium low heat and add 1 Tbsp olive oil. Sauté the onions until soft and golden brown. If the onions become dry and start to brown to quickly, add 1-2 Tbsp water to the pan. Transfer to a bowl or plate and refrigerate if needed until you're ready to use them.

Place a pizza stone on the middle rack of the oven and preheat to 500°F for one hour.

Cut the dough into four pieces. Work with one piece at a time and the the others covered. Roll and/or stretch into a circle. Lay on a wooden cutting board, pizza peel or rimless baking sheet that has been covered with cornmeal or semolina. Lightly brush with olive oil and cover with the onions, mushrooms and crumbled goat cheese. Add freshly ground pepper if desired.

Transfer pizza to the pizza stone in the oven. Bake until crust and cheese are starting to brown, 10-15 minutes.

Remove from oven and cut into wedges.