Preparation

FOR THE DOUGH: 

1. In a medium bowl mix water, yeast, and honey.
2. Cover and let stand 5 minutes until yeast is bubbly. 
3. In a seperate bowl, mix flour and kosher salt together. 
4. Add yest mixture to a standing mixer. 
5. Top with flour mix and add 2 tablespoons olive oil. 
6. Using dough hook attachment, mix on low for approximately 5 minutes untul it's a smooth ball. 
7. Place in lightly oiled bowl, covered for 40-60 minutes until doubled in size. 
8. Knead dough into an even ball. 
9. Lightly coat in flour and rest for 20 minutes prior to using (or covered in refridgerator overnight). 
10. Make two 12" pizzas. 

FOR THE PIZZA:

1. Pre-heat pizza oven. 
2. Stretch pizza dough to 15" round. 
3. Place dough on pizza peel generously dusted with cornmeal and flour. 
4. Mound sauce in middle of pizza and spread evenly in an outward spiral to edges. 
5. Starting on outer edge, layer pepperoni in circular motion towards the center. 
6. Spread cheese evenly across pizza. 
7. Gently shimmy pizza on peel to ensure it doesn't stick. If dough sticks anyway, gently lift dough and spread additional cornmeal underneath. 
8. Slide pizza on to back of pre-heated pizza stone and slide off peel. 
9. Turn pizza once at 2 minutes, about halfway though cooking. 
10. Remove finished pizza from oven at desired doneness, cut and serve.