For the Dough:
1½ cups (8¼ ounces) whole-wheat flour
1 cup (5½ ounces) bread flour
2 tsp honey
¾ tsp instant or rapid-rise yeast
1¼ cups ice water
2 Tb extra-virgin olive oil
1¾ tsp salt
For the Garlic Oil:
¼ cup extra-virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, rinsed, patted dry, and minced (optional)
½ tsp ground black pepper
½ tsp dried oregano
⅛ tsp red pepper flakes
⅛ tsp salt
Additional Toppings:
1 cup fresh basil leaves
1 ounce Pecorino Romano cheese, grated (1/2 cup)
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
6 ounces (3/4 cup) whole-milk ricotta cheese