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Put the flour, salt, sugar and yeast in a large bowl and stir briefly.
Add the water & oil, then mix until everything comes together and there’s no dry flour remaining.
Cover and let rest for 30 minutes.
After the 30-minute rest, knead the dough by hand for 2 to 3 minutes, until it becomes smoother, tighter and slightly springy.
Cover and let rest for another hour.
Divide the dough into two equal pieces, approximately 7½ ounces each.
Shape into balls, put each in a lightly oiled covered container and let proof at room temperature for 2 to 3 hours.
Generously grease two 10-inch bar-pie pans with Crisco or neutral oil.
Put one dough ball in each pan and gently flatten it a little.
Let it relax in the pan about 30 minutes.
Use your fingertips to gently press the dough all the way to the edges.
Top with half the toppings for each: the sauce, mozzarella, sliced Calabrese, the sliced sweet cherry peppers and a bit more mozzarella.
Preheat the pizza oven until the stone reaches approximately 750°F.
Bake 10 to 12 minutes, rotating the pan regularly for even browning.
Remove from the pan and finish with a drizzle of hot honey and some freshly grated Parmesan.