Make the Pizza Dough

In a small bowl or measuring cup, whisk together the water, honey, and yeast. Let sit for about 5 minutes until there is about an inch of froth. Add the olive oil and whisk to combine.

In the bowl of a stand mixer with the dough hook, mix together the flour and salt on low. Slowly add the yeast water to the bowl, pouring around the edges to push the flour down. Slowly increase the speed as the dough forms into a ball. Once a ball is formed, place the speed on high and let it work the dough for about 5 minutes.

Remove the dough from the bowl and form into a ball. Cut in half and form into two even sized balls. Lightly flour a baking sheet and place the two balls on top, spaced several inches apart. Lightly spray with a nonstick cooking spray or, with your hands, very lightly coat the tops with olive oil. Cover the tray with plastic wrap and let the dough sit until doubled in size ~ about 1 hour.

Make the Tomato Sauce

Once the dough is sitting for the 1 hour rise, start the tomato sauce. Heat a large sauce pan over medium heat and add the garlic. As the garlic dry roasts, add the tomatoes one at a time, crushing each one with your hands. Pour any remaining tomato sauce into the saucepan and use a wooden spoon to further break up the tomatoes, if needed.

Add the balsamic vinegar, red wine, pesto, sun-dried tomatoes, and Parmesan rind and stir to combine. Bring to a simmer and then reduce the heat to low. Let simmer until the dough is ready. Add a pinch of red pepper flakes, salt, and pepper and stir to combine. Taste and adjust the seasonings as necessary. Remove the Parmesan rind.

Make the Pizzas

Preheat the oven to 500°F. Lightly flour two baking sheets with flour (feel free to reuse the baking sheet the dough rested on!)

Lightly flour a work surface. Take the first ball of dough and flatten with your hands, pushing it down into a circle. Roll the dough out, turning every few rolls, to form a circle about 15 inches in circumference. It does not have to be a perfect circle!

Place the dough on the baking sheet. Add the desired amount of tomato sauce ~ roughly half. Sprinkle fresh basil and oregano over the top and then add half of the mozzarella cheese.

Bake for 10 to 12 minutes.

Repeat with the second ball of dough.

Slice and serve immediately, garnished with fresh basil and oregano. Sprinkle with red pepper flakes and Parmesan, as desired.

Enjoy!