Preheat oven to 425°F. (be sure to preheat pizza stone as well, if using)
For dough: Place water, yeast, sugar, honey, and olive oil in a mixing bowl and gently stir together. Allow mixture to sit for 5 minutes (water should begin foaming slightly). While yeast mixture sits, sift together flour and salt. Add flour mixture to yeast mixture, ½ cup at a time, until fully incorporated and dough begins to form. Turn dough onto a lightly floured surface and knead until smooth, about 8 to 10 minutes. (dough should spring back when poked) Form into a ball and place in a lightly greased bowl and cover with plastic wrap or a damp towel and place in a warm area and allow to proof until doubled in size, about 1 ½ -2 hours. Punch dough down and turn onto a clean, lightly floured surface.
Divide dough into two equal pieces and roll each piece into a 14 inch disc, about ¼ inch thick.
Cover baking sheets with parchment and sprinkle with a layer of cornmeal. (if using a pizza peel, sprinkle peel with thin layer of cornmeal)
Place crusts in prepared baking sheets and brush with small amount olive oil.
Top each with ¾ cup fontina cheese followed by the remaining topping ingredients, divided. Season with salt and pepper.
Bake pizzas, one at a time for 7 to 9 minutes or until cheese has melted and crust is golden brown.
Remove pizza from oven, allow to cool for a few minutes, cut and, serve hot.