Start by mixing warm water, honey, and active dry yeast in a bowl. Let it sit for about 5 minutes until frothy. This indicates that the yeast is alive and kicking. In a larger bowl, combine the flour and salt. Once the yeast mixture is ready, pour it into the flour along with olive oil. Use a wooden spoon until it starts to form a dough. Now, turn the dough onto a floured surface and knead for about 8–10 minutes. You want it to be smooth and elastic. If necessary, add a bit of flour to prevent stickiness.

Place the kneaded dough in a lightly greased bowl. Cover it with a cloth and let it rise in a warm spot for 1–2 hours or until it has doubled in size. This is where the magic happens. Your dough will become fluffy and springy.

In a medium saucepan, melt the butter over medium heat. Add the diced shallots and garlic. Cook until softened, taking care not to brown them. This step releases the flavors. Next, add the tomato paste and stir for a minute. Pour in the vodka and let it simmer for 2–3 minutes. The alcohol will evaporate, leaving behind a rich flavor. Reduce the heat and stir in the heavy cream and parmesan cheese. Mix until well combined, and then season with salt, pepper, and red pepper flakes. If the sauce is too thick, add some pasta water until the desired consistency is reached.

While the sauce simmers, preheat your oven to 475°F (245°C). Do this step early to ensure your oven is ready for that perfect crust.

Dust your work surface with flour or cornmeal. Punch down the risen dough and divide it in half (for two pizzas) or keep it whole for one large pizza. Roll it out into your desired shape and thickness, usually around 12–14 inches. Transfer the dough to a pizza stone or baking sheet. If using a stone, preheat it for best results.

Spread your vodka sauce generously over the dough. Leave a small border for the crust. Next, layer on the mozzarella slices evenly. You can sprinkle more parmesan cheese on top for an extra cheesy finish.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly.

Once out of the oven, let it cool for a minute. Then, add fresh basil leaves on top and, if you like, some lemon zest for brightness. Slice and enjoy the fruits of your labor!