1 1/2 cups warm water
2 1/2 teaspoons active dry rapid rise yeast
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon salt
4-5 cups bread flour
In the bowl of a stand mixer, using the dough hook attachment, combine the honey, olive oil, and warm water. Sprinkle the yeast on top of the water and let sit for 3-5 minutes, you should notice it starts to look a little foamy. Add the salt and 2 cups of flour. Turn mixture on low and let mix until flour is completely combined. Add 1/2 cup flour at a time and continue mixing on low until you notice the dough has formed a ball around the dough hook. It should not stick to the sides of the mixer, add a few tablespoon of flour at a time if it is still sticking to the bowl. Once the dough has pulled away from the sides of the mixer leave it on low speed and let it knead the dough for about 8-10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap and place in a warm spot to rise for 1 hour.
Roll/stretch dough out into a 12" circle and place desired filling on lower half. Fold top half over and crimp dough by pulling lower edge over upper and pushing down and making an indent with your finger. Brush top with olive oil and sprinkle with Parmesan cheese. Bake in a 500°F oven for 10-15 minutes or until golden brown.
*Extra dough can be stored in the fridge or freezer for use at a later date.