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 it 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 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Sometimes I work in a few more sprinkles of flour if the dough is sticky. This amount of dough yielded 2 pizza crusts for my 12-inch cast iron skillet. If you’re using an 8-inch, you may get 3 doughs, but you also may just want to stick with 2 thicker doughs. Divide the dough evenly in half (or thirds). Place one dough on a well-floured pizza peel and roll into a round about the size of your skillet.

Heat a nonstick skillet over medium heat. Season the beef with the salt, pepper and onion powder, then add to the skillet and cook until browned, using a wooden spoon to bread the beef into small crumbles, about 5 to 6 minutes. Drain any liquid from the skillet. Combine the ketchup and mustard in a small bowl and mix until combined. Note that this sauce makes enough for two pizzas, so use half on each. Remember, the dough MUST be on a well-floured pizza peel (or surface) so you can simply slide the entire thing into the skillet. Spread half of the sauce onto the dough and cover it with a sprinkling of cheddar. Add half of the beef on top, then add another handful of cheese and the bacon. The bacon should only be slightly cooked so it doesn’t burn in the oven.

Place a potholder or thick towel on the handle of the skillet (it will be sooo hot). Carefully slide the pizza into the skillet, dough side down. Don’t worry if a few toppings or pieces of cheese slice onto the surface – it will be totally fine. After about 30 seconds, turn off the burner, grab the skillet and pop it in the oven, right under the broiler. Broil for 1 minute, then using the potholder, grab the handle and rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Let cool slightly for about 5 minutes, then use a large spatula to remove the pizza. Cover with the tomatoes (I like to sprinkle some salt and pepper on mine) and chopped lettuce, then slice.