Dough:

• 1 ½ cups warm water
• 1 tablespoon honey
• 2 tablespoon olive oil
• 4 teaspoons instant yeast
• 1 ½ teaspoons salt
• 3 ½ to 4 cups flour

Filling:

• 2 ½ to 3 cups pizza sauce
• 2 cups freshly shredded mozzarella cheese
• 1 cup pepperoni, chopped
• ¼ to ⅓ cup cornmeal
• ¼ cup freshly grated Parmesan cheese

Preheat the oven to 425°F. Line a large rimmed baking sheet (about 12 x 18 inches) with parchment paper. In the bowl of a stand mixer fitted with a dough hook, combine the warm water, honey, olive oil, yeast, salt, and 1 cup of the flour. With the mixer on low speed, gradually add the remaining flour until the dough pulls away from the sides of the bowl and forms a soft, smooth ball. Knead for 3–4 minutes, then cover and let the dough rest for 10–15 minutes. Divide the dough in half. On a lightly greased work surface, press one portion into a 14 x 10-inch rectangle. Spread 1/2–3/4 cup pizza sauce evenly over the dough, then top with half of the mozzarella cheese and half of the chopped pepperoni. Starting with one long side, roll the dough tightly into a log, pinching the seam to seal. Repeat with the remaining dough and filling. Place the cornmeal in a shallow bowl or dish. Slice each log into 1-inch pinwheels. Dip the bottom of each pinwheel into the cornmeal, then place them about 1 inch apart on the prepared baking sheet. Sprinkle the tops evenly with the Parmesan cheese. Bake for 15–20 minutes, or until the pinwheels are golden brown and the cheese is bubbly. Warm the remaining pizza sauce and serve alongside the pinwheels for dipping.