Add to a medium mixing bowl, pour 1 cup warm/hot water (roughly 115°) and whisk until the honey dissolves. Then whisk in active dry yeast and set off to the side for about 5 minutes.

Meanwhile, in the bowl of your stand mixer, fitted with the dough hook attachment, measure and add bread flour and kosher salt. Turn the mixer on low and stir until combined.

Once the yeast is frothy, add it to the mixer. Mix until incorporated, stopping to scrape down the sides of the bowl as you go.

When the dough is just about combined, add in olive oil. Continue to mix until for 4 minutes or the dough is throughly combined.

Add a tablespoon of oil to a clean bowl. Remove the dough off of the hook and shape into a ball. Transfer the dough to the bowl and use it to coat the inside of the bowl with oil. This keeps the dough from sticking to the bowl as it rises. Cover tightly with plastic wrap and place it in a warm spot to rise for 1 hour or until it has doubled in size.

Once the dough has risen, use your impeccably clean hands to press or punch down the dough to deflate it.

Transfer the dough to a well oiled 9×13 pan. I add a generous amount of oil beforehand and use a pastry brush to coat the entire inside of the pan.

In a 10-inch skillet, fry up 4 ounces pancetta (or use diced bacon) in a skillet over medium to medium-low heat. Once crispy, transfer to a paper towel lined plate and carefully wipe out the skillet. Repeat with 4 ounces of hot italian sausage. Cook on medium to medium-low, breaking up with a wooden spoon until fully cooked and golden brown. Transfer to a paper towel lined plate as well.

Grate the mozzarella, fontina and parmesan. You will need 2 cups mozzarella, 1 cup fontina and 2 tablespoon parmesan.

Top with 2/3 of the mozzarella and fontina before adding your toppings and arranging the pepperoni over top. Add the last of the mozzarella and fontina, before sprinkling the parmesan cheese and italian seasoning over top. *You can also hold off on the parmesan and italian seasoning and add it right after it comes out of the pizza for a more melty version.

Once baked, allow the pizza to cool in the pan for a few minutes before using a spatula to carefully lift and slide it out of the pan and onto a cutting board. Use a pizza cutter and cut into 8 pieces before serving.