Begin by mixing the yeast, warm water, and honey in the bowl of a stand mixer. Stir to combine and let the mixture sit for approximately 15 minutes.

In a separate medium bowl, whisk together the flour, sun-dried tomatoes, basil, oregano, garlic powder, thyme, marjoram, and sea salt until evenly distributed.

Add the sun-dried tomato oil to the yeast mixture, then incorporate 2 cups of the flour mixture.

Using the dough hook attachment on your mixer, mix on speed 2 for about 2 minutes, scraping the sides of the bowl with a spatula as needed.

Continue mixing on speed 3, adding the reserved flour a tablespoon at a time until the dough clings to the hook and pulls away from the sides of the bowl. Increase to speed 4 and knead for an additional 4 minutes.

Transfer the dough to a lightly floured surface and, with floured hands, shape it into a ball by tucking the dough underneath itself.

Place the dough ball into a large, lightly greased bowl, swirling it gently to coat it with oil. Cover the bowl with a clean dish towel and let it rest in a draft-free area, like an unheated oven, for 1 hour.

After an hour, punch down the dough and reform it into a ball. Return it to the bowl, cover it again, and let it rise for another hour in the draft-free spot.

Once the second rise is complete, deflate the dough by punching it down and knead it on a lightly floured surface for a few minutes.

Shape the dough into a ball and divide it into two equal portions using a bench scraper. Shape each portion into a ball by tucking the dough underneath.

Lightly flour your work surface and rolling pin, then roll each dough ball into a 12-inch diameter circle, starting from the center and working outwards.

Place each rolled-out dough onto separate pizza pans that have been lightly dusted with cornmeal. Your pizza crusts are now ready for your favorite toppings and baking.