Combine the warm water, yeast, sugar, and honey in a large bowl or your stand mixer bowl. Let it sit for about 5 minutes until it gets foamy on top — you'll see bubbles forming. This foam means your yeast is alive and ready to work its magic. If there's zero foam, your yeast is dead and you'll need to start over with fresh yeast.

Add the flour, salt, olive oil, and butter to the yeast mixture. Mix on medium speed with a dough hook attachment (or by hand with a wooden spoon if you're going manual). Keep mixing for about 8 minutes until the dough comes together in a shaggy ball. Don't panic if it looks kinda sticky — that's perfect and totally normal at this stage.

Knead the dough for 5-7 minutes until it becomes smooth and elastic. I personally use the stand mixer because my shoulders appreciate the break, but kneading by hand works beautifully too. The dough should spring back slightly when you poke it with your finger.

Grease a large bowl with olive oil and place your dough inside. Cover it with a damp towel or plastic wrap and let it rise in a warm spot for 90 minutes. The dough should roughly double in size — you'll see a huge difference by the end of the rising period.

Punch down the dough gently (kids absolutely love this step) and divide it into 4 equal pieces. This makes enough for two large pizzas with extra room to maneuver. Shape each piece into a ball and let them rest on a floured surface for 5 minutes before stretching.

Mix the egg, milk, oregano, and garlic powder in a small bowl to create your egg wash. Brush this mixture lightly over the top of each dough ball — this is what gives you that beautiful golden-brown crust with seasoning baked right in.

Stretch each dough ball into your desired thickness, place on a pizza pan or baking sheet, and top with sauce, cheese, and toppings. Bake at 425°F for 12-15 minutes until the crust is golden brown. The edges should be crispy but the center still tender — watch it around the 12-minute mark so you don't overbake.