Instructions

• In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), stir 1 1/2 teaspoons active dry yeast and 1/2 tablespoon honey into 1/2 cup warm water (aim for 107–110°F).
• Let the mixture rest 5–10 minutes, until bubbles form and it becomes foamy.
• Add 1 teaspoon salt, 1 tablespoon olive oil, and half of the 1 1/2 cups bread flour to the bowl. Mix until that portion of flour is incorporated.
• Add the remaining flour a little at a time, mixing after each addition, until the dough is slightly tacky but does not stick to your hands.
• If using a stand mixer, knead on low speed with the dough hook for 6 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead about 6 minutes until smooth and elastic.
• Lightly grease the bowl and the surface of the dough with a small amount of olive oil, cover the bowl with plastic wrap, and place in a warm spot. Let the dough rise 1–2 hours, until doubled in size.
• After the dough has doubled, punch it down and transfer it to a lightly floured work surface.
• Preheat the oven to 475°F with a pizza stone inside. (If you do not have a pizza stone, use an upside-down cookie sheet; place it in the oven while it preheats.)
• In a small bowl, combine 3 tablespoons melted butter, 2 cloves minced garlic, and 1/2 teaspoon Italian seasoning; set aside.
• On the floured surface, gently stretch or roll the dough into a 10-inch circle.
• Transfer the shaped dough to a pizza peel or the back of an upside-down cookie sheet (you can assemble it on a piece of parchment on the sheet if you prefer).
• Brush the dough evenly with the garlic-butter mixture, then top with 1 1/2 cups shredded mozzarella and 1/4 cup freshly grated Parmesan.
• Slide the assembled dough onto the preheated pizza stone (or put the cookie sheet into the oven) and bake 9–12 minutes, until the crust is golden and the cheese is fully melted. Watch closely, as ovens vary.
• Remove the bread from the oven, sprinkle with 1 tablespoon chopped fresh basil (or parsley), and let cool 1–2 minutes.
• Cut the bread in half, then slice each half into approximately 1 1/2-inch strips.
• Warm 1 cup pizza sauce (or marinara) and serve alongside the strips for dipping.