In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups 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 1-1 1/2 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 into your desired shape (in this case I did a rectangular baking sheet) and place on a baking sheet or pizza peel that’s covered with a little bit of cornmeal. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Heat a large skillet over medium heat and add bacon. Cook until the fat is just rendered and the bacon is slightly crisp, but not fully cooked. Remove pieces with a slotted spoon and place on a paper towel to drain. Remove the bacon grease from the skillet (I keep mine in a mason jar in the fridge….) and heat it over medium heat again. Add the sausage (without the casing) and cook until it’s cooked through, breaking it apart in to tiny pieces with a wooden spoon. Once fully cooked, remove with a slotted spoon and place on a paper towel to drain.

Preheat the oven to 450 degrees F. Brush the dough, especially the outside crust, with olive oil and spread the sauce all over the pizza. Add half of the fontina and provolone cheese. Place the pepperoni, sausage, prosciutto slices and bacon all over the pizza. Cover with the remaining cheese and parmigiano-reggiano. Bake for 20 to 25 minutes, or until the pizza crust is golden and the cheese is bubbly. Remove and cover with the extra grated parmesan, cilantro and chives. Slice into squares and serve!