If you're baking on a cookie sheet, sprinkle flour lightly on the sheet and pat dough to desired shape and size.
If baking on a pizza stone, lightly flour a wooden pizza peel or paddle, and pat out dough on peel.
At this point, the crust can be frozen for later use or used immediately. To freeze, place entire cookie sheet in the freezer. When it is frozen, remove crust from sheet, wrap tightly in plastic wrap and return to freezer. When ready to use, put toppings on frozen crust and bake as directed.
↑Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Flour was presumed as all purpose.
↑This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1% active dry yeast, although you can expect fermentation time to increase somewhat. With almost 10% honey in the formula, osmotolerant yeast may be needed for optimum results.