In a large mixing bowl, combine the yeast packet, honey, and water (between 115-120 degrees). Stir until the yeast has dissolved. Let sit for 5 minutes, or until foamy.

Once foamy, stir in the sourdough discard until dissolved.

To the same bowl, add in the oil, vinegar, flour, and salt. Mix with an electric mixer fitted with greased dough hooks on low for 1 minute, or use a fork to vigorously stir for 2 minutes. The goal is to whip air into the dough.

Use your hands to gently shape the top of the dough into a dome, being careful to not compact it. It will resemble more of a thick batter than a dough.

Cover the bowl with plastic wrap, a clean tea towel, or a plate, and set aside in a warm place to rise for 25-30 minutes.

Prepare a large sheet pan with parchment paper dusted with the cornmeal (optional). Carefully guide the risen dough ball out of the bowl, guiding it with a rubber spatula, onto the parchment paper.

To shape the dough: Lightly flour the top of the dough and begin lightly patting the dough from the middle-out and working around the newly exposed sides, not ever really pressing the outer rim or what will become the crust. Repeat this motion as necessary until its to your desired thickness. Cover and set in a warm place to rise for another 15-20 minutes.

Preheat the oven to 420 F. Remove the plastic wrap once the dough has finished rising, and brush the dough with melted butter.

Bake for 10-12 minutes. Remove the pizza crust from the oven, add sauce, cheese, and toppings. Brush the crust with melted butter and bake for an additional 10 minutes. Broil for 2-5 minutes to encourage further browning.

Let cool before slicing and enjoy!