Pour the warm water into your mixer bowl.

Sprinkle the yeast, sugar and honey on top.

Let the yeast water sit for 5 minutes. Then mix until everything is dissolved.

Add oil, salt and Italian seasoning.

Add 2 1/2 cups of flour.

Add the dough hook to your mixer and mix on speed 2 (low) until combined.

If dough is sticking to the bowl add 1/4 cup of flour at a time. Let it combine and add more flour if needed until dough is no longer sticking to the sides.

When it's no longer sticking to the sides let it continue to mix on low for another 2-3 minutes.

Take about 1 teaspoon of olive oil to a large bowl and rub all the sides with the olive oil to coat.

Place the dough in the oiled bowl and let it rise until doubled in size, about 45-60 minutes.

Preheat your pizza stone and oven to 465 degrees.

Roll out your dough on a floured surface to a 12" round size. If you like a thin crust you can make 2 pizza crusts from this recipe.

Add your toppings.

Bake for 11 minutes.

Let it cool about 10 minutes before cutting.