Make a well in the center of the flour mixture and add approximately half of the water (no need to measure), the honey and 1 tablespoon of the olive oil. Stir well to incorporate the water. The mixture will be shaggy and dry at this point.

Add most of the remaining water (reserve 2-3 tablespoons) and stir again until the water is well incorporated. If the mixture seems dry add the rest of the water and stir to combine. You’re look for a thick, shaggy, fluffy wet dough. If the dough still seems dry, add a bit more warm water, a tablespoon at a time until the thick, shaggy consistency (and no pockets of dry flour) is reached.

Add the remain 1 tablespoon of olive oil and stir until most of the olive oil is incorporated but the dough still has a nice coating of oil.

Cover the bowl with a lid or with plastic wrap and set aside for 30 minutes. (If your kitchen is really chilly, you might want to create a warmer environment - see Café Tips for ways to do this) After 30 minutes, remove the cover and, using either a large spatula or slightly we hands, pick up one side of the dough, stretch it up, and then fold it over the dough to the other side. Turn the bowl one-quarter turn and repeat the stretch and fold. Repeat 3-4 more times, turning the bowl one-quarter each time.

Cover the dough again and repeat the 30-minute rise and another stretch and fold. Now cover the dough and let it rise until doubled in size, 30-45 minutes.

During the last hour, use a piece of paper toweling and rub the butter over the interior of a 13x18-inch sheet pan. Also drizzle the pan with 2 tablespoons extra virgin olive oil and rub with your fingers to coat the pan. Set aside. You’ll also want to prepare the tomatoes at this time.

Place the halved tomatoes in a medium size bowl. Sprinkle with a teaspoon of kosher salt. Stir well, then transer to a sieve to drain for 30 minutes, stiring half way through. After the 30 minutes, pat the tomatoes dry with paper towels and return them to the bowl. Drizzle with 1 tablespoon extra virgin olive oil and 1 teaspon Italian seasoning. Stir well and set aside.

After the final rise, transfer the dough onto the prepared sheet pan. With oiled fingers, flip the dough so the top is coated with oil then flatten and push the dough out toward the edges of the pan. Don’t worry, at this point, the dough will not cover the pan.

Cover the dough lightly with plastic wrap and allow the dough to rest and rise for 30 minutes. At this point, you should be a ble to use your fingers (oil them lightly) and push the dough out to the edges and corners of the pan. If the dough seems resistant let it rest for 5-10 minutes, then try again. Set the pan aside to rest while you preheat the oven.

With one rack in a center position and one on the lowest position, preheat the oven to 450˚F (232˚C).

When the it’s 450˚F. (232˚C), dimple the dough all over EXCEPT the outer 1 inch at the edges. Leave this part undimpled. (This will creat flat dough with slightly raised edges.)

Bake on the center rack in the oven for 8-10 minutes or until very lightly browned all over.

Remove from the oven and top with the mozzarella in an even layer. Scatter the cherry tomatoes over the cheese.

Combine the pesto with 1 tablespoon olive oil and stir to combine. If it’s still a little thick, add a bit more olive oil. Drizzle the pesto oil over the tomatoes and cheese. Sprinkle the top with the pine nuts (if using).

Place the pan on the lowest rack of the oven and bake for 8-12 minutes or until nicely golden brown. Remove from the oven. Sprinkle with fresh basil leaves before serving. Slice and ENJOY!

NOTE - If par-baking the crust in advance:

Follow the instructions through the par-bake step. Cool the par-baked crust on a cooling rack. When completely cooled, store in a jumbo ziplock bag or wrap in foil until ready to use. When read to finish baking your pizza, prepared the tomatoes as directed above, preheat the oven to 450˚F (232˚C) and finish baking the pizza as direction above.