Quick rise:
Combine yeast, water ( at 115 deg ) and honey, let bloom for 10 minutes.
Whisk oil, salt, pepper and flavorings in mixer bowl. Dump flour on top.
After bloom, dump water on flour, mix to start dough and let sit for 20 minutes.
After rest, place in mixer at lowest speed for 5 minutes.
Let rise until doubled. Flatten and reshape ball.
Let rise another hour then stretch to 12-15 inch circle.

Long rise:
Mix water ( at 120 ), and honey together, add yeast and bloom for 5 minutes.
Place all other ingredients in mixer bowl and stir to combine.
Add yeast mixture and stir till uniform.
Hydrate for 20 minutes.
Using dough hook, knead for 5 minutes till ball forms.
Place in oiled plastic bag and store in refrigerator for 2-4 days.
Remove from fridge an 2 hours before stretching to form crust.

For both methods:
Pre-bake crust at 500 for about 4 minutes.
Place cheese on par baked crust, then sauce, then toppings.
Bake another 5-10 minutes.