In a large mixer bowl, fitted with a dough hook, dissolve the yeast and honey in 1/4 cup warm water until the mixture is foamy.

Once the mixture is foamy, add the flour, salt, 1 tbsp oil and remaining water and mix until the mixture forms a ball. Continue to mix until the dough easily comes away from the sides of the mixing bowl.

Remove the dough from the bowl and place onto a clean surface. Knead by hand for a few minutes until the dough is smooth. Cover the dough with a damp towel and let it rise for 2 hours.

Using your fist, deflate the dough in the center and cut it into 2 equal-sized pieces. Form the pieces into 2 balls and place into 2 separate oiled bowls. Cover each bowl with a damp kitchen towel and let rest for 1 hour. Remove the dough and roll into a circle, thickness can vary depending on your preference.

Preheat oven to 475 degrees

Detach the zucchini section of the squash blossom. Cut the ends off the zucchini and slices into 1/4 inch pieces and set aside.

To clean the flower portion of the squash blossom, simply cut off the bottom 1/2 inch of the flower. Remove the insides and dust off if needed. Gently tear each flower into 2 pieces and set aside.

In a large skillet, saute the pancetta for a few minutes until it starts getting crisp and the fat renders. Add the sliced zucchini and continue to cook until the pancetta is crisp and the zucchini is tender. Remove and set aside.

Place the pizza dough onto a pizza peel with corn meal so the pizza easily slides off when going into the oven.

Spread 1 tbsp of olive oil on each of the pizza doughs.

Add 1 cup of cheese to each pizza and then evenly scatter the pancetta and zucchini mixture on top of the cheese. Lay the squash blossoms on top.

Slide the pizza from the peel into the pizza stone in the oven. Bake for 10-12 minutes until the cheese is bubbly and the edges of the crust are golden brown. Using the peel, remove from the oven, slice and serve.