Proof yeast with lukewarm water and add honey.
Using a food processor, pulse all ingredients to combine until dough forms into a ball.
Move dough to an oiled bowl and cover. Let it rise for 45 minutes (or until dough has doubled in size) in a warm place.
Punch dough down, move to a floured surface and knead.
Place balls, covered, in the refrigerator for 2-8 hours.
Bring dough back to room temperature.
Divide dough into 2 parts and roll & stretch flat.
Add cornmeal to work surface and add desired toppings to flattened dough.
Grill at 600° for 3-5 minutes (or you can bake at 450° for 7-8 minutes).
