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1
Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F.
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2
To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey.
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3
Allow the yeast to proof for 5 minutes.
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4
Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes.
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5
If the dough is a little wet, you may need to add a little more flour.
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6
The dough should be moist, but not stick to the hands.
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7
Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.
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8
Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal.
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9
Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker.
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10
Brush off any excess flour and transfer to the prepared baking sheet.
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11
Bake the dough until lightly browned, about 6 minutes.
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12
Cool.
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13
When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper.
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14
Sprinkle with the basil chiffonade and lightly top with the mozzarella.
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15
You should be able to see the tomatoes through the cheese.
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16
Return to the oven and bake until the cheese is melted and slightly colored.
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17
Cool the pizza slightly and cut into 2-bite triangles.
