Step 1

n the bowl of a stand mixer, combine the water with the honey, ensuring it is fully dissolved. Sprinkle the yeast over the top and allow to bloom to foamy and bubbly, about 5-10 minutes.

Step 2

Add the olive oil, the flour, and the salt and turn the mixer to low speed. Once everything has mixed in, knead the dough in the mixer for 3 minutes.

Step 3

This dough can also be prepped by hand, mixing everything in a bowl with a spoon then kneading on a floured surface for about 5 minutes.

Step 4

Grease a bowl with olive oil or cooking spray, place the dough in the bowl, turning to coat with oil, then cover and allow to rise in a warm spot for around 1 to 1 1/2 hours.

Step 5

Into a 9x13 metal cake pan (preferably steel), pour the 2 tablespoons of olive oil. Spread it around with a paper towel.

Step 6

Add the dough to the pan and spread it evenly without forcing it. If it springs back, wait a few minutes for the dough to relax and try again. Get to the edges but no need to make sure the corners are entirely filled. Cover and let the dough rest for 30 minutes.

Step 7

Preheat the oven to 550° F (288° C) or as hot as it will go.

Step 8

Lay down the brick cheese slices (or thinly sliced mozzarella) edge to edge on top of the dough. To the very edges is key to the success of this pizza.

Step 9

Layer on the toppings of choice then spread the shredded mozzarella over the toppings.

Step 10

Ladle the sauce in three wide strips lengthwise across the top then if desired, spread it evenly with a spoon. Sprinkle with fresh grated parmesan.

Step 11

Bake the pizza for 15-20 minutes at 550° or if the oven does not reach that temperature, bake for slightly longer. The edges will bubble and look a bit burnt when the pizza is ready.