Thanks. It tastes authentic too. ;-) This process is how BeauJos does it...
You will need a pizza pan with holes in it and a pizza docker to make it. Use the 1/4 batch recipe. Again, its good for 2 16 inch pies. This recipe we used the wheat crust recipe as its our favorite.
In a mixer, mix the dry stuff - flour, salt and pepper to be sure its all inter-mixed pretty well. Then mix together alone the wet stuff, the water, oil and after its mixed separately, very slowly pour it into the dry mix in the mixer. Very slowly add in the honey as a last step. Once its all together you want to run the mixer for about 7-10 minutes, or until the dough is relatively firm and it pulls away from the sides. You probably can do this w/o a mixer, but we followed the BeauJo's process. The key is the dough should be firm and should not stick to your fingers.
Once its done, you want to put it into a ball and put some flour over it. You then want to cut a tic-tac-toe or big # sign on top of the ball with a knife. Place it in an air tight container and let it rise for about 15- 20 minutes. Its a short rise, but it seems to be pretty effective. After the rise is complete, dust some flour on a counter (or board), and flatten out the dough with a rolling pin to about 1/8". Beaujo's uses a roller machine, but I'm thinking most folks don't have one, so a rolling pin will suffice.
Once its rolled out you want to roll a pizza docker on the dough. This prevents the bottom part of the crust from rising further upwards and it rises into the holes. It basically keeps the bottom of the crust thin, while allowing the outter crust to rise to give it that typical Beaujo texture. Once you have done that you lay it over the pan.
Here is a picture of how that should look: