In the bowl of a stand mixer, add active dry yeast, warm water and honey. Mix together with dough hook attachment. Let sit for 5 minutes until foamy. 

Once the yeast is active, add salt, olive oil and all-purpose flour to stand mixer bowl and mix dough together for 3-5 minutes. Dough should be tacky but doesn’t stick to your hands. Add more flour a tablespoon at a time until it is easy to work with. 

Turn the dough onto a lightly floured surface and shape into a ball. Let dough rest in a bowl covered for at least 10 minutes (up to 30 minutes) before rolling it out. 

Preheat oven to 450ºF, letting the pizza pan preheat in oven. 

Split the dough into two equal sized pieces, then roll dough to about ½ inch thickness, trying to keep the shape rounded and about 12 inches. Transfer the dough to a sheet of parchment paper.

Spread pizza sauce evenly on pizza crust, leaving about ½ inch around the outside.

Sprinkle half of the mozzarella cheese on crust.

Lay pepperoni on top of cheese and then sprinkle the remaining cheese on the pepperoni.

Sprinkle pizza seasoning across pizza toppings.

Using a brush, brush melted butter on the outside of the crust that is not covered with sauce. Then sprinkle salt, pepper and garlic powder on top of butter.

If desired, trim edges of parchment paper around pizza crust to prevent paper burning on the grill.

Use a cutting board to transfer pizza to grill. Place pizza crust on top of pizza stone or the parchment paper with pizza crust on top onto the grill. Smoke pizza for 10-15 minutes at 500º until the cheese is melted and the pizza crust is golden brown.

Cool for at least 5 minutes then use a pizza cutter to slice into pieces and serve.