FOR THE PIZZA DOUGH:

3 c. all-purpose flour
1 tsp. salt
1 tbsp. honey (don't use sugar, it retards the yeast)
2 tbsp. olive oil
3/4 c. cold water
1 pkg. active dry yeast
1/4 c. warm water

Dissolve the yeast in the 1/4 cup warm water and let set for 10 minutes. Add the flour to the food processor, which is fitted with the steel blade. Combine the honey, olive oil, salt and cold water; whisk well to combine. After the yeast has set properly, turn the food processor on and pour the honey, olive oil, water mixture slowly through the feed tube with the machine running. Then pour in the dissolved yeast mixture. Process until the dough forms a large ball.

Remove the dough from the processor and turn out onto a lightly - floured surface. (I find that a marble slab works best.) Knead until smooth, about 2 minutes, and turn dough into an oiled bowl. Allow to rest, covered with a clean, dry towel for 30 minutes or until the dough is doubled in size.

Divide the dough into 2 parts, saving one to use now and freezing the other for future use. Place the first onto a flat glass plate and cover with a damp towel before refrigerating. Leave in the refrigerator for about an hour, but bring to room temperature before using. Wrap the second dough in plastic wrap and freeze immediately. It must be brought to room temperature before you use it.

Flatten the pizza dough with your fingers, pushing and pulling it into a round shape that has slightly thickened outer edges. Remove the heated pizza stone and drape the pizza dough onto its surface. Quickly brush the top of the dough with olive oil and add the toppings.

FOR THE TOPPING:

1 tbsp. olive oil
2 tbsp. pesto sauce
2 c. miniature red & yellow plum tomatoes, halved
Or Italian plum tomatoes, that have been seeded & sliced
1/2 c. Fontina cheese, grated
1/2 c. mozzarella cheese, grated
1/4 c. Parmesan cheese, grated
1/2 tsp. dried oregano flakes
Fresh basil leaves for garnish

Brush the olive oil lightly onto the pizza surface so that it will cook golden brown. Spread the pesto sauce evenly, then add the Fontina cheese. Top with the tomatoes and sprinkle with oregano flakes, then the mozzarella cheese. Sprinkle with the Parmesan cheese. Return to the 500 degree oven and cook for about 8-10 minutes or until crust is golden brown and topping is bubbly. Garnish with fresh basil leaves.

Serves 4.