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["In a medium bowl, dissolve the yeast and honey in the 3/4 cup of warm water. Let it sit until it begins to foam, about 5 minutes. Measure out white whole wheat flour, mix in the salt, blend in the the olive oil, and stir into the yeast and honey mixture until well-blended. Dough will be thick and sticky. Cover with plastic wrap and let sit in a warm area for at least an hour, or up to 8 hours. As time passes, mixture should begin to bubble and expand slightly, creating the ""sponge"" starter.", "Once the sponge has fermented and you're ready to use it (after 1 to 8 hours), adjust oven rack to the second lowest position in the oven, and place pizza stone on rack. Preheat to 500u00b0F.", "Prep most of the toppings. Wash and dry parsley, remove leaves from stems, measure out 2 cups, then set aside. Grate 2 cups mozzarella cheese and set aside. Grate 1/2 cup parmigiano-reggiano cheese on a fine grater and set aside. Measure out about 3/4 cup white wine cashew cream sauce, set aside.", "To finish the crust, sprinkle a flat work surface with flour. Scrape the dough from the bowl onto floured surface, then sprinkle more flour over the dough and knead until smooth, adding more flour if dough is too sticky, and roll dough into a small ball. Measure out a large piece of parchment paper, about 15""x15"
