In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. Place the towel back over the dough to rest.

Preheat the grill to high heat for 10 to 15 minutes - you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.

Now comes the time when you need to be prepared! Have the pulled pork ready to go in a bowl, have all the cheese grated. Have the corn sliced from the cob. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.

Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon some BBQ sauce all over the dough quickly. Top with a sprinkling of cheese, then the pulled pork, the corn, more cheese and BBQ sauce.

Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with more parmesan, fresh herbs and pickled onions. Enjoy!