Get the water warm off the tap. Fill a big glass measuring cup up to 1 cup max. Then stir in the yeast and honey. Set the timer for 15 minutes. Add a little bit of salt. Usually two twists of a salt grinder. The salt will make the yeast activate faster and froth more. I like to use a glass measuring cup so I can see how frothy it is underneath. After 15 minutes it will look like the head on a Guinness beer. If you've never had a dark beer ask someone who has... and um, what's wrong with you?

Put the flour and spices in the dough mixer. Which could be a bowl and a spoon powered by elbow grease. I recommend the Ninja. Gets it done in under a minute.

Add the watery yeasty goodness and mix until it turns into a ball.

Dust the bottom of a big mixing bowl with a little flower. Work the dough into a ball. If it's really sticky sprinkle a little bread flower on it but handle it as little as possible. The more you work it the denser you make the dough. Place the dough ball in the bowl and cover it "loosely". I used to use a damp paper towel or hand towel, but if found a mixing bowl with a pour spout and covered it with my cutting board. Works great! It needs to breathe a little bit, but not much.

Set the timer for 30 minutes.

oil the pan.

Preheat the oven for 400°F fahrenheit

Stretch the dough out a little bit by hand without tearing it, then lightly press it the rest of the way to the edge of the pan.

Poke the dough with a fork evenly throughout accept the outer 1" of crust. This makes the sauce seep in and the dough heats evenly. Etc.

Spread the sauce evenly with the back of a big serving spoon. Too much sauce and the dough will be wet, too little it will get dry.

Grate a block of fresh mozzarella into the mixing bowl and sprinkle it on by hand evenly.

Add other toppings as desired. But again too many and the dough won't cook evenly.

Cook until golden brown. Usually 30 minutes. If the crust looks good. It's good.

Cut immediately out of the oven.