Activate the Yeast: Warm 2 cups water to 100-110°F. Pour into a large bowl and add active dry yeast and honey. Mix well and let sit for 5 minutes until foamy. If it doesn’t foam, start over with fresh yeast.

Prepare Dry Ingredients: In a separate bowl, whisk together flour, salt, and fresh thyme.

Make the Dough: Add the dry ingredients to the foamy yeast mixture. Using a spatula, fold everything together until no dry flour remains.

First Rise: Add 4 tablespoons olive oil to your mixing bowl. Transfer dough to the oiled bowl, turning to coat completely. Cover and let rise for 2 hours until doubled in size, or refrigerate overnight.

Shape the Dough: Oil your hands and perform 4 turns: lift dough from underneath, fold over, and rotate 90 degrees. Repeat 4 times total.

Prepare Pans: Generously oil your baking pan(s). Divide dough in half if using two pans, then stretch to fit pan edges.

Second Rise: Let dough rise uncovered for 1-2 hours, stretching to corners every 30 minutes. Preheat oven to 450°F during the last hour.

Add Toppings: Drizzle with olive oil and create dimples with oiled fingers. Add your chosen toppings, tossing vegetables in olive oil first.

Bake: Bake for 20-25 minutes until golden brown and crispy.

Cool Properly: Let cool for 5 minutes, then transfer to a wire rack to maintain crispiness.