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 loosely into your desired shape. Place the towel back over the dough to rest.
While the dough is resting, prepare the ingredients.
Heat a skillet over medium heat and add the bacon. Cook until the bacon is crisp and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain any excess grease.
Pour all but 1 teaspoon of the bacon fat from the skillet (save it or discard!) and keep the skillet over medium heat. Add the shallot with a pinch of salt and stir. Cook for 2 minutes so it softens. Add in the ground beef and break it apart with a wooden spoon. Cook until the beef is browned and crumbled. Turn off the heat and transfer the beef to another bowl.
In a small bowl, whisk together the mayo, pickles, paprika and mustard until combined.
Preheat your grill to the highest setting.
Once the grill is hot, now is the time to be prepared! You have to move fast. Have all of your ingredients near your pizza peel and dough.
Generously cover the 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. Brush or spray the dough with olive oil. Spoon the sauce onto the dough and spread it around. Sprinkle on half of the cheese then add on the ground beef mixture and the cherry peppers. Top with with the remaining cheese and the cooked bacon.
Quickly and gently use a spatula or additional pizza peel to slice your pizza directly on to the grill grates. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up!
Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with chives and slice it to serve. Enjoy!