In a mixing bowl, combine the chilled water, honey, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy. This is your yeast activating, which means it’s ready to work its magic!

In another bowl, mix the high-gluten flour and salt. Slowly add the yeast mixture into the flour. Stir until a dough forms. You can use your hands for a more personal touch.

Knead the dough for about 8 minutes until smooth and elastic. This is the part where you really feel like a chef.

Lightly oil a clean bowl, place the dough inside, cover it with a towel, and let it rise for 1-2 hours, until doubled in size.

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up. A hot surface helps achieve that crispy crust we want.

While the dough is rising, it’s time to prepare your toppings. In a pan, heat a tablespoon of olive oil over medium heat. Add the finely chopped garlic and red pepper flakes, sautéing them until fragrant. This takes about 2 minutes—don’t let it brown!

In a bowl, roughly crush the drained San Marzano tomatoes. Mix in a teaspoon of salt and the dried oregano.

Once the dough has risen, turn it out onto a floured surface. Gently press it down to expel the air, then stretch it into a rectangle, about 12 x 16 inches. Transfer this dough into a greased pan, ensuring it fits snugly.

Now for the magic! Spread the crushed tomato mixture over the dough, leaving a slight border. Arrange slices of fresh mozzarella on top, then drizzle with olive oil.

Sprinkle the sautéed garlic and pepper flakes uniformly over the pizza. Finish with a dust of Parmigiano-Reggiano for that extra flavor boost.

Slide the pizza into the preheated oven. Bake for about 25-30 minutes or until the cheese is bubbly and the crust is golden brown.

Once out of the oven, drizzle balsamic glaze over the pizza. This is the final flourish that takes it from good to WOW. Let it cool for a few minutes before slicing.