In a large mixing bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 2 teaspoons of fine sea salt.

In a separate bowl, mix 1.5 cups of warm water, 0.25 cup of extra-virgin olive oil, and 1 tablespoon of honey until the honey is dissolved.

Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a sticky dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Transfer the kneaded dough to a lightly oiled bowl and cover with a towel. Let it rest for 30 minutes.

Cover the bowl tightly with plastic wrap and refrigerate for 12-48 hours to enhance flavors.

Preheat the oven to 425°F and grease a 9x13-inch baking pan with olive oil.

Retrieve the dough from the fridge, gently turn it out onto the pan, and stretch it to fit the dimensions.

Cover the dough again and let it rise for another 30-45 minutes at room temperature.

Create dimples in the dough, then layer with 2 cups of grated mozzarella, pizza sauce, and pepperoni.

Bake for 30 minutes or until the cheese is bubbly and the crust is golden brown.

Let the pizza cool for a few minutes before slicing into squares and serving warm.