Pour warm water into a small bowl. Add honey and yeast, stir to dissolve, and let stand until foamy, about 10 minutes.
In a large bowl, combine the flours, salt, pepper, oregano, basil and rosemary. Add the yeast mixture, passato and olive oil, stirring well to combine.
When the dough has pulled together, turn it out on to a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 230 degrees C and place pizza stone in oven, if you're using one.
Deflate the dough and turn it out on to a lightly floured surface. Divide the dough into 2 equal pieces and form into rounds; cover and let rest for 10 minutes.
Roll the rounds out to desired size. Spread bases with pizza sauce from the centre outwards and add grated cheese and desired toppings. Bake on preheated pizza stone or on lightly oiled pizza trays until cheese is bubbly and golden, about 12 minutes.
Made it more kid friendly.
The flavour and texture of this base was really good but I found it very difficult to work with because it was really sticky. We made breadsticks for the kids (age 9 and 2) out of the dough and they liked it. - 29 Sep 2008
This is one of the best home made pizza base recipes that I've ever made. My husband just loved it, he just holds his breath when I make home made pizza because I can never seem to get a good base. This one was excellent. A little spicy for my taste buds with the quantity of pepper in it so next time I'll half it. - 29 Sep 2008
by monsieur sax
The dough was sticky and hard to work with but the final product was delicious. It was my first success with pizza dough. - 29 Sep 2008