In a large bowl or the bowl of a stand mixer, combine water, yeast, honey, olive oil and mix until yeast is dissolved. Let sit about 10 minutes or until frothy.

Add 2 ½ cups of the flour and salt, and stir or mix with a dough hook on low speed until the dough comes together.

With the dough hook or by hand, work in the remaining ½ cup flour, kneading until smooth, about 5 minutes.

Brush bowl with olive oil and place the dough inside, turning to coat. Cover with a clean tea towel and let sit in a warm place until doubled in size, about 1 ½ to 2 hours.

Divide dough in half. If you are only making one pizza, place remaining dough in a zip-top bag. Refrigerate for up to 2 days or freeze until ready to use; thaw overnight before rolling and baking.

Preheat oven to 450 degrees F. Preheat a 9 or 10-inch cast iron skillet in the oven or on the stovetop over medium heat.

On a lightly floured pizza peel or cutting board, press or roll dough into a 10-inch round the same size as the base of your skillet.

Take care that your surface is floured enough so the dough will slide around freely. Lightly brush edges with olive oil.

Spread tomato halves in a single layer over dough, and sprinkle with mozzarella cheese.

Gently slide the dough into the hot skillet. Bake for 10 minutes or until cheese is melted.

Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.

Remove partially-baked pizza from the oven and top with a mound of Brussels sprouts. Sprinkle with pancetta and goat cheese and return to oven for another 8 to 10 minutes, or until crust is golden brown and Brussels sprouts are crispy and browned around the edges.

Remove from oven and let cool for 5 to 10 minutes before sliding onto a cutting board and slicing into serving size wedges.