Step 1

Mix together warm water, active dry yeast and honey. Set aside 10 minutes or until bubbles form.

Step 2

Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until the mixture comes together. Stand for 5 minutes.

Step 3

Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic. The dough should just stick to the bottom of the bowl but not the sides. If it sticks to the sides, it's too wet - a little extra flour. If it lifts from the bottom of the bowl, it's too dry - add a little water.

Step 4

Cover the bowl with plastic wrap and allow the dough to rise for 1½ - 2 hours or until doubled.

Step 5

Divide into 4 portions and roll into a ball tucking the edges underneath to pull the surface tight. Set the dough balls on a large baking sheet that has been sprinkled with semolina flour.

Step 6

Allow to rise for 30 minutes.

Step 7

Preheat oven to 480ºF/250ºC.

Step 8

In the meantime, prepare the garlic butter sauce. In a small saucepan, over low heat, melt the butter with the minced garlic. Allow the butter to gently cook the garlic for 1 or 2 minutes. Don't let the garlic color at all. Set it aside until needed.

Step 9

After 30 minutes of rising, take one ball at a time and press it out with your fingertips. Then stretch the dough into a circle about 8-9 inches (20-23cm), keeping the edge thicker. You may need to add a little sprinkle of flour to prevent sticking.

Step 10

Place the pizza dough on a pizza tray that has been sprinkled with semolina flour. Set aside for 15 minutes. Repeat with remaining dough balls.

Step 11

Brush the pizzas with garlic butter mixture then sprinkle with chopped rosemary.

Step 12

Divide mozzarella slices evenly over the pizzas and sprinkle with grated Parmigiano Reggiano cheese (Parmesan cheese).

Step 13

Bake the pizzas for 7-8 minutes (a little longer if you want crispy pizzas) until the cheese is melted and bubbling and the edges are puffed and golden.

Step 14

Remove from the oven, sprinkle with flaky salt and cut into wedges. Serve immediately.