To make the dough: Preheat your oven to 500 degrees F or as hot as your oven goes (the max might be 450 F and that works, too).

In a measuring cup, measure out the lukewarm water and then mix in the active dry yeast and honey. Let stand 5 minutes. Meanwhile, in the bowl of a stand-up mixer, with the hook attachment (you can also do this by hand but I’m super lazy), add the all-purpose flour and salt. Give it a mix. When the yeast and water mixture is nice and foamy, pour it into the flour mixture and turn the mixer on low. At first the dough will be shaggy and dry, but eventually it’ll all come together. Keep the mixer on for about 5 minutes, during this time a ball of dough will form. Stop the mixer and pull the dough off the hook. Form it into a round ball and then halve the dough; form it into two balls. Allow it to rise on the counter, uncovered, for about 10 to 15 minutes. During this time, let’s get the toppings ready.

To make the toppings: In a small bowl, mix together the goat cheese, 1 tablespoon of olive oil, 1/4 teaspoon red pepper flakes and pinch of salt.

In a medium size bowl, toss together the asparagus, 2 teaspoons of olive oil, lemon and pinch of salt.

Sprinkle the cornmeal or masa on a parchment-lined baking sheet. To form the pizza, start flattening the dough using your fingers, don’t be afraid to pull the dough, thinning it out. I also like to pick up the dough and stretch it in the air a bit, allowing gravity to assist in the process.

Smooth out the goat cheese mixture onto the surface of the dough, stopping about 1-inch from the outside edge. Sprinkle on the mozzarella and parmesan. And then top the whole pizza off with the shaved asparagus, rearranging it into one even layer. Transfer the pizza to the oven to bake for 10 to 12 minutes, until the cheese is melted and the asparagus has cooked and the edges of the dough are lightly golden brown.

Remove from the oven and sprinkle with a bit more crushed red pepper, if you like. Cut up and serve.