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 ½ 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.

At this point, I get my toppings ready. I have my marinara ready to go, my cheese grated, the pepperoni out, etc.

Heat a 10 or 12-inch cast iron pan over medium heat. I like to heat mine for a full 5 to 10 minutes before placing the dough in it. At the same time, preheat the broiler in your oven to high. Make sure there is an oven rack in the center (and not right below the broiler).

After the dough has risen, punch it down and place it back on a floured surface. Divide it in half and use only one half for this pizza recipe. Save the other half - stick it in the fridge for a few days, or even freeze it!

Using a rolling pin or your hands, form it loosely into a circle that fits in your cast iron pan.

Add the olive oil to the preheated cast iron and make sure it coats the bottom of the pan. Place your dough in the pan. Cook for 1 to 2 minutes, until the dough is bubbling up. Carefully and quickly, spread the marinara on top of the dough, leaving a border for the crust. Sprinkle with the mozzarella. Add the pepperoni. Sprinkle with the blue cheese.

Place the skillet in the middle of the oven with the broiler on. Broil for 5 minutes - but watch it! This all depends on your broiler and it can burn fast. I find that my pizza can go between 5 and 10 minutes, so just keep an eye on it until it is as golden and bubbly as you’d like.

Remove the pan and let the pizza cool for a few minutes. Sprinkle with the parmesan and drizzle with hot honey. Slice and serve!