In a stand mixer using a dough hook, dissolve the yeast in the warm water.

Add honey, oil, flour, and salt and mix well for 1-2 minutes.

Using a spatula, clean the sides of the bowl and then knead for five minutes until you have a nice dough.

Remove dough to floured board and quickly shape into a ball. Cover with a tea towel and let rest for 20 minutes.

Now stretch the dough with your hands and fold it over into a triangle 3 or 4 times.

Put the folded dough on a rimmed, and oiled, cookie sheet. Cover with a tea towel and let rise for 90 minutes, or until the dough has doubled.

Now stretch it again, cover with a tea towel, and let rest 30 more minutes.

Preheat the oven to 400 degrees.

While it's resting, prepare the toppings by mixing the the olive oil, tomatoes, and oregano. I also cut the pepperoni slices in fourths.

Use your finger to press indents in the pizza and cover it with the tomato mixture, making sure to get the yummy oil in the indents. Add the pepperoni and more salt, if desired.

Bake at 400 degrees fro 15-20 minutes, until the dough is golden brown and delicious looking.

Top with freshly grated parmesan cheese and dip in whatever sauce you prefer.

Enjoy!