In the base of a stand mixer, stir cold water and yeast. In a large bowl, lightly whisk our flour, salt, and sugar.

On the low setting, add in your bread flour mixture until combined, about 6 to 7 minutes. Then add in your oil, and let this relax for another 10 minutes.

After 10 minutes, turn the stand mixer back on low for 30 seconds to incorporate the dough completely. Transfer your dough to a surface, cover, and allow it to rest at room temperature for about an hour.

After an hour, form the dough into a tight ball, and add it to an oiled bowl. Cover well, and transfer to the fridge overnight. You can also leave this at room temperature for the day, and cook it at night, but the longer it ferments, the better.

When ready to bake, bring your dough to room temperature for 1 hour.

In the meantime, make your sauce. Blend tomatoes, garlic, basil, cherry pepper, sugar, salt, and pepper until combined.

Transfer your dough now to a well-oiled baking sheet, and allow it to relax here for another hour or two, until the edges of the dough reach the edge of the pan.

When your dough is ready, preheat your oven to 450 degrees. Layer your tomato sauce over the dough and transfer to the bottom rack of your oven to parbake with the tomato sauce for about 5 minutes.

Remove from the oven, top with your shredded cheese, and add more sauce over the cheese in any direction or layering you prefer. Then top with more pickled cherry peppers scattered around the top.

Transfer to the top part of the oven to fully cook your pizza dough and melt the cheese, about 10 to 12 minutes.

Remove from the oven and transfer to a wire rack. Slice into squares, and top each square with a dollop of burrata, sliced basil leaves, black pepper, shredded parmesan, and a drizzle of hot honey. Serve!