In a large bowl, combine the flour, salt, and instant yeast. Mix them well. Next, add warm water and honey. Stir until it begins to form a shaggy dough. Once it starts to come together, turn it out onto a floured surface and knead for about 5 minutes. Add just enough flour to keep it from sticking.

After kneading, place the dough in a greased bowl. Cover it with a clean kitchen towel. Let it rise in a warm area for about an hour or until it doubles in size. This makes a big difference in achieving that soft consistency.

Generously grease a 9×13-inch baking dish with extra virgin olive oil. The oil helps create that signature crispy outer layer of the crust.

Once the dough has risen, punch it down to release air bubbles. Turn it onto a floured surface and gently stretch it out into a rectangle about the size of your baking dish. Transfer it into the baking pan, pressing it down into the corners.

Start with a generous layer of mozzarella cheese directly on the dough. Follow it up with dabs of pizza sauce distributed evenly over the cheese. Add the diced provolone on top, creating a lovely, cheesy layer.

Now it’s time to layer on the pepperoni and black olives. Feel free to add other toppings as desired. Finally, sprinkle more mozzarella cheese on top!

For an extra fluffy crust, cover the assembled pizza again and let it rise for about 30 minutes. It’s worth the wait!

Preheat your oven to 450°F (232°C). Bake the pizza for around 25-30 minutes or until the crust is golden brown. The cheese should be bubbly and slightly browned.

Once out of the oven, let it cool for a few minutes. Top it off with fresh basil if you like. Cut into squares and serve hot.