In a large mixing bowl, combine 1 teaspoon of sugar with 1 packet of active dry yeast and 1 1/2 cups of warm water (between 105-115°F). Stir gently to dissolve the yeast and let it sit for about 5-10 minutes until it becomes foamy.

Once your yeast mixture is foamy, mix in 2 tablespoons of olive oil. Gradually add 3 1/2 cups of all-purpose flour along with 1 teaspoon of salt. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.

Grease a large bowl with a little olive oil and place the kneaded dough inside, covering it with a damp towel or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

While the dough rises, cook 1 pound of Italian sausage in a large skillet over medium heat until browned, about 5-7 minutes. Set the sausage aside.

In the same skillet, sauté 1 thinly sliced red onion for about 5 minutes until softened. Then, stir in 4 cloves of minced garlic and season with salt and pepper.

Preheat your oven to 450°F (232°C) and place a pizza stone or baking steel inside to heat up.

Once the dough has doubled, punch it down gently and divide it into two pieces. Roll out one piece into a 12-inch circle.

Brush the rolled-out dough with olive oil, spread the cooked sausage mixture and sprinkle 6 ounces of crumbled feta cheese on top.

Carefully slide the assembled pizza onto the preheated pizza stone or baking steel. Bake for 12-15 minutes until the crust is golden brown.

Once baked, drizzle with 1/4 cup of honey and sprinkle with chopped fresh basil leaves.

Using a pizza cutter, slice your pizza into wedges or squares. Serve warm.